I am reading Julie and Julia-My Year of Cooking Dangerously by Julie Powell who set up a self-challenge to cook all 524 recipes from Julia Child's Mastering the Art of French Cooking in 365 days, blogging about all of her experiences and what she was learning from the famous Julia Child's words of wisdom from the 1960's point of view and tastes.
I have watched some of Julia Child's cooking shows--she was a large, somewhat awkward woman, but what I always admired about Julia Child was there she was on national television messing up something she just cooked for the entire world to see and it was okay. It was still edible--no sense in wasting the food. So it tipped off the plate a bit, or stuck a bit..no worries. these mishaps happen in kitchens all over the world daily, probably thousands of times daily, so who is going to judge you? Anyone who does can leave my kitchen and starve for all I care.
Some things Julie Powell says in her book, however, would probably make Julia Child cringe. Powell drops the "F" bomb quite freely, and although I have been known to drop the same bomb on occasion, I try to keep it where it will not offend others. Apparently Powell doesn't give a "rat's ass" to quote her. I think, in my first book, I would keep it a bit more "G" audience friendly--I need readers and I do not need some moms telling their kids they cannot read Aunt Barbara. No, I can keep it clean for the general public. My private writings however, all rules are off!
Powell's writing about the egg section has me realizing I can make eggs, but I have never made eggs poached in red wine, or any of the wonderful sounding sauces to go with the eggs, except I have recently tried my hand at Hollandaise sauce and was very pleasantly surprised that the tip Julia gives you is what makes the difference between a successful Hollandaise or a flop. I have only served Hollandaise with steamed asparagus, but both times it came out perfect. I will be making Eggs Benedict someday soon and my Hollandaise is up for the challenge!
I do not plan on cooking my way through Mastering the Art of French Cooking or anything but there are recipes that have me intrigued so I will be challenging myself to give them a good old Julie Powell whirl!
Child, Julia. Mastering the art of French cooking BALANCE OF CREDIT TO COME
Powell, Julie. Julie and Julia: mastering the art of French cooking. BALANCE OF CREDITS TO COME
Saturday, April 20, 2013
Sunday, March 24, 2013
Time Marches On/ THE ONLY WAY to enjoy Corned beef - March 24, 2013
It is March again. No, I will not got into the rant about time moving so fast here, but I will invariably say it again somewhere along the line.
So here we are in March once more. Just in time for Chocolate Chip Cookie Week, the second week of March. There is nothing finer than a Nestle Tollhouse Cookie, still warm from the oven, so in honor of this week's celebration I whipped up a batch last night, right there in front of the Big E, and #2--how daring of me! I left them in the kitchen with about 4 dozen cookies or so, and when I returned from working on my paper for Communication and the Law there was not a cookie in sight. Although I was not surprised, I was, once again, a bit ticked.
It takes work to make those cookies, do they really have to eat them all in one sitting? I was so pleasantly surprised when my husband sent me under the pot and pan cabinet, and there in its own zip top bag, were 3 dozen cookies--they each had a couple and then put the rest out of sight so they would not be tempted.
They left some out later last night for #1 son and his girlfriend, but kept the bulk of the batch hidden. It was wonderful to be able to have a couple of cookies tonight as we watched TV together. Now this is nice.
The month of March is also the time to celebrate Flour, Frozen Food, Peanuts, Noodles, and it is Caffeine Awareness Month. As usual the Food celebration committee, whoever they may be, have given us a very diverse month. With St Patrick's day right smack dab in the middle, with National Corned Beef and Cabbage Day, we literally can celebrate soup to nuts
Corned beef and cabbage, currently lauded as an Irish heritage meal is in reality, anything but that. Reading 97 Orchard: an Edible History of Five Immigrant Families in One New York Tenement, by Jane Ziegelman I learned that it is a fallacy. Irish immigrants did not have a cuisine that diverse to represent their homeland, as their entire diet was based on the potato until the crop failed and the Irish Potato famine of the 1840's all but starved the entire country, at least the peasants.Another important piece to the Irish Potato Famine story is that most of the peasants were Catholic, as the laws at that time prohibited Catholics from owning property or holding down a job; they survived being tenant farmers, and when the potato crop failed for subsequent years they were left with nothing to pay their rents or to feed their families.
Not only did the peasants start starving to death, but they started fleeing the country in an attempt to merely survive. Landing in New York City, ending up on the Lower East side of Manhattan, they became neighbors with Jewish immigrants and as a result corned beef crossed over from Jewish households to Irish. Substituting the corned beef for their beloved bacon the boiled dinner was devised and now it is heralded as authentic Irish fare.
Over the 150 years since the potato famine and mass exodus of Irish peasants to the New World, the Irish have re-found pride in their heritage, their strength to survive such a national catastrophe that wiped out anywhere from 750,000 to 1.5 million of their people, depending on which statistics you want to believe. Either way, that was a lot of people who perished because of their reliance on one foodstuff.
Another misnomer, now that we are on the subject of misnomers, is that potatoes are not native to Ireland. No, they are not. They are native to South America and during the exploration of the New World, which began in the 1500's, the tuberous plant was brought back to Europe. Ireland just seemed to have the perfect climate for the crop, plus in the small plots peasants were allowed to farm they could grow an abundance of potatoes to pay their rents and feed their growing families.
Of course for St Patrick's day I made corned beef and cabbage, although I do make it more than once a year, as we all like it. This year, however, while I was snooping around the internet I kept finding recipes with a bit of a twist. After the corned beef is cooked you remove it from the briny water it has been cooking in pat it dry, slather it with mustard, sprinkle with brown sugar and put it in a hot oven for 15-20 minutes until the sugar melts and caramelizes. I read the directions to the Big E and he agreed it sounded great, so I tried it. Holy corned beef, Bat Man, this little "addition" brought the traditional corned beef to a whole new level. No, it wasn't kicked up a notch, Emeril, but about 30 notches. Who knew? Apparently all the people who posted the recipe on the internet.
I am a convert--I will never make corned beef again without that final step--it was that good.
How about you? Do you have any secrets that make a dish THAT much better? Sharing requested!
References:
to come
So here we are in March once more. Just in time for Chocolate Chip Cookie Week, the second week of March. There is nothing finer than a Nestle Tollhouse Cookie, still warm from the oven, so in honor of this week's celebration I whipped up a batch last night, right there in front of the Big E, and #2--how daring of me! I left them in the kitchen with about 4 dozen cookies or so, and when I returned from working on my paper for Communication and the Law there was not a cookie in sight. Although I was not surprised, I was, once again, a bit ticked.
It takes work to make those cookies, do they really have to eat them all in one sitting? I was so pleasantly surprised when my husband sent me under the pot and pan cabinet, and there in its own zip top bag, were 3 dozen cookies--they each had a couple and then put the rest out of sight so they would not be tempted.
They left some out later last night for #1 son and his girlfriend, but kept the bulk of the batch hidden. It was wonderful to be able to have a couple of cookies tonight as we watched TV together. Now this is nice.
The month of March is also the time to celebrate Flour, Frozen Food, Peanuts, Noodles, and it is Caffeine Awareness Month. As usual the Food celebration committee, whoever they may be, have given us a very diverse month. With St Patrick's day right smack dab in the middle, with National Corned Beef and Cabbage Day, we literally can celebrate soup to nuts
Corned beef and cabbage, currently lauded as an Irish heritage meal is in reality, anything but that. Reading 97 Orchard: an Edible History of Five Immigrant Families in One New York Tenement, by Jane Ziegelman I learned that it is a fallacy. Irish immigrants did not have a cuisine that diverse to represent their homeland, as their entire diet was based on the potato until the crop failed and the Irish Potato famine of the 1840's all but starved the entire country, at least the peasants.Another important piece to the Irish Potato Famine story is that most of the peasants were Catholic, as the laws at that time prohibited Catholics from owning property or holding down a job; they survived being tenant farmers, and when the potato crop failed for subsequent years they were left with nothing to pay their rents or to feed their families.
Not only did the peasants start starving to death, but they started fleeing the country in an attempt to merely survive. Landing in New York City, ending up on the Lower East side of Manhattan, they became neighbors with Jewish immigrants and as a result corned beef crossed over from Jewish households to Irish. Substituting the corned beef for their beloved bacon the boiled dinner was devised and now it is heralded as authentic Irish fare.
Over the 150 years since the potato famine and mass exodus of Irish peasants to the New World, the Irish have re-found pride in their heritage, their strength to survive such a national catastrophe that wiped out anywhere from 750,000 to 1.5 million of their people, depending on which statistics you want to believe. Either way, that was a lot of people who perished because of their reliance on one foodstuff.
Another misnomer, now that we are on the subject of misnomers, is that potatoes are not native to Ireland. No, they are not. They are native to South America and during the exploration of the New World, which began in the 1500's, the tuberous plant was brought back to Europe. Ireland just seemed to have the perfect climate for the crop, plus in the small plots peasants were allowed to farm they could grow an abundance of potatoes to pay their rents and feed their growing families.
Of course for St Patrick's day I made corned beef and cabbage, although I do make it more than once a year, as we all like it. This year, however, while I was snooping around the internet I kept finding recipes with a bit of a twist. After the corned beef is cooked you remove it from the briny water it has been cooking in pat it dry, slather it with mustard, sprinkle with brown sugar and put it in a hot oven for 15-20 minutes until the sugar melts and caramelizes. I read the directions to the Big E and he agreed it sounded great, so I tried it. Holy corned beef, Bat Man, this little "addition" brought the traditional corned beef to a whole new level. No, it wasn't kicked up a notch, Emeril, but about 30 notches. Who knew? Apparently all the people who posted the recipe on the internet.
I am a convert--I will never make corned beef again without that final step--it was that good.
How about you? Do you have any secrets that make a dish THAT much better? Sharing requested!
References:
to come
Saturday, March 2, 2013
It's February---again Never Fail Bread Dough March 2, 2013
Drats, I hate February, and here we are in the middle of February again. In the middle of February there is no green, and in the case of Otsego County NY, no blue skies. What is it with this area of upstate NY? It seems to be overcast and gray 95% of the time from mid October until mid May; very depressing, and they say Seattle has a high level of depression and suicide, I wonder what the statistics show for this area? Not something I really care to ponder within this blog, just setting the mood.
So, what do we do to raise the spirits amid the gray skies of February? Cook! Cooking is the answer to all that ails me, unless of course I am delirious and cannot stand up, then forget about cooking, but I am not at that point, yet. There is only one thing better, for me than cooking to raise my spirits and that is teaching someone else to cook. I taught my husband, the Big E, how to make bread today. At his request, I introduced him to my recipe, well, actually Donna's recipe with my alterations, for the perfect homemade Italian style bread. We are going to be making Philly Cheese Steak sandwiches and the Big E decided to make the rolls himself---he is finding being unemployed as uninteresting as I did; he is also finding that filling your time between job searches and interviews with cooking is very rewarding. Cooking gives a sense of purpose and fills the need to be productive within the family. And gives me a break while I try to juggle a full time job and four classes.
Baking bread is an excellent way to really feel productive and useful. Bread is so widely available and not all that expensive. It is one of the staples of life, but making homemade bread, brings me a level of satisfaction that goes much deeper than just putting a good, healthy meal on the table. It gives me a down to the bones feeling of accomplishment. Bread making heals my soul, and as each successive step is, well, succeeded, the pride and feelings of self-worth are re-enforced. So February, for me, is an excellent month to experiment with bread baking. Here we are in the deepest darkest despair that Old Man Winter has thrust upon us, and there is a light of hope in the breads we bake.
The recipe for the bread the Big E made is so easy it is scary.
1/2 cup water- 105 to 117 degrees F, any cooler, the yeast won't bloom, any hotter and the little yeast beasties will die. (Read: use your kitchen thermometer to be sure of the temperature.)
In a 1 cup measure mix water and 1 package of instant dry yeast--or in my case 2-1/4 teaspoons of instant dry yeast--I do not buy my yeast in packets because I use too much of it. I buy in bulk, keeping it in the freezer between uses--word of caution: I wrap my package of bulk yeast in paper towel, and put in a freezer zip-top bag, if the yeast touches ice it will also die--I take the yeast I need out of the freezer about half an hour before I am going to use it--to bring it to room temperature. I honestly do not know if using the yeast while frozen would affect the outcome, but I know if I was freezing, jumping into a hot bath might be too much of a shock to my system, so I imagine yeast might "feel" the same way. (Yes, I heard what I said, but I am sticking to it.)
Stir to dissolve the yeast and set aside until foamy on top.
In a two cup measure, add 1 cup of warm water--same rule for the temperature
2 tablespoons granulated sugar, 2 tablespoons melted butter and 1/2 teaspoon salt. Stir to mix well and dissolve sugar and salt. Add the foamy yeast/water mixture.
Put 3 cups of all purpose flour in the bowl of your mixer that has been fitted with a dough hook.
Add the liquid and turn the mixer on low to work the flour slowing into the liquid. Be sure to scrape down the sides and the bottom of the bowl so there are no little pockets of flour or puddles of liquid. You will get a very sticky dough. Add more flour, 1/2 cup at a time until the dough forms a ball and pulls away from the sides of the bowl. I rarely have ever used more than 4 cups of flour, the recipe says you can go up to 5 cups. The Big E also used only 4 cups, so it must be something with the humidity in our kitchen. Knead the dough until you get a smooth stretchy dough. Let it rest 10 minutes. Knead on low another 5 minutes.
Put the dough in a greased bowl, turn it once to grease all sides of the ball of dough. Cover loosely with plastic wrap and a kitchen towel and put somewhere warm for 1-1/2 - 2 hours until double in size. To test for sufficient rising, take your index and middle fingers and push them into the side of the ball of dough. If the indentation stays there,it has risen enough, if it bounces back immediately, let it sit, covered a bit longer. Punch down the dough, cover it and let it rest 10 minutes.
Cut the dough into eights (for rolls); you can also just cut it in half to make 2 nice loaves of French bread, but we're making rolls here--sub rolls or hero rolls or hoagie rolls, or whatever they are called in your neck of the woods. Shape the rolls and put them on a lightly greased cookie sheet. You can sprinkle some cornmeal on the sheet pan instead of greasing it, your choice. Shape the rolls into log-shapes and place them side by side on the sheet pan, slash the tops about 4 times each across, paint with an egg wash (1 egg beaten lightly with 1 tablespoon of water) and sprinkle with sesame seed, poppy seed, granulated garlic, minced onion, or coarse salt, or nothing at all-- again your choice. We sometimes make 8 different mixtures and make one of each, or sometimes we leave them all plain, especially if we plan on making French toast with any leftover bread.
Cover the rolls with plastic/towel again for another hour to rise. Remove the coverings carefully and place in a preheated 350 degree oven. Bake for 25 to 30 minutes. Done!
The Big E's rolls came out perfect, because this recipe never fails. Love to have you all give it a whirl and let me know how yours comes out. Okay?
Until next time...enjoy!
So, what do we do to raise the spirits amid the gray skies of February? Cook! Cooking is the answer to all that ails me, unless of course I am delirious and cannot stand up, then forget about cooking, but I am not at that point, yet. There is only one thing better, for me than cooking to raise my spirits and that is teaching someone else to cook. I taught my husband, the Big E, how to make bread today. At his request, I introduced him to my recipe, well, actually Donna's recipe with my alterations, for the perfect homemade Italian style bread. We are going to be making Philly Cheese Steak sandwiches and the Big E decided to make the rolls himself---he is finding being unemployed as uninteresting as I did; he is also finding that filling your time between job searches and interviews with cooking is very rewarding. Cooking gives a sense of purpose and fills the need to be productive within the family. And gives me a break while I try to juggle a full time job and four classes.
Baking bread is an excellent way to really feel productive and useful. Bread is so widely available and not all that expensive. It is one of the staples of life, but making homemade bread, brings me a level of satisfaction that goes much deeper than just putting a good, healthy meal on the table. It gives me a down to the bones feeling of accomplishment. Bread making heals my soul, and as each successive step is, well, succeeded, the pride and feelings of self-worth are re-enforced. So February, for me, is an excellent month to experiment with bread baking. Here we are in the deepest darkest despair that Old Man Winter has thrust upon us, and there is a light of hope in the breads we bake.
The recipe for the bread the Big E made is so easy it is scary.
1/2 cup water- 105 to 117 degrees F, any cooler, the yeast won't bloom, any hotter and the little yeast beasties will die. (Read: use your kitchen thermometer to be sure of the temperature.)
In a 1 cup measure mix water and 1 package of instant dry yeast--or in my case 2-1/4 teaspoons of instant dry yeast--I do not buy my yeast in packets because I use too much of it. I buy in bulk, keeping it in the freezer between uses--word of caution: I wrap my package of bulk yeast in paper towel, and put in a freezer zip-top bag, if the yeast touches ice it will also die--I take the yeast I need out of the freezer about half an hour before I am going to use it--to bring it to room temperature. I honestly do not know if using the yeast while frozen would affect the outcome, but I know if I was freezing, jumping into a hot bath might be too much of a shock to my system, so I imagine yeast might "feel" the same way. (Yes, I heard what I said, but I am sticking to it.)
Stir to dissolve the yeast and set aside until foamy on top.
In a two cup measure, add 1 cup of warm water--same rule for the temperature
2 tablespoons granulated sugar, 2 tablespoons melted butter and 1/2 teaspoon salt. Stir to mix well and dissolve sugar and salt. Add the foamy yeast/water mixture.
Put 3 cups of all purpose flour in the bowl of your mixer that has been fitted with a dough hook.
Add the liquid and turn the mixer on low to work the flour slowing into the liquid. Be sure to scrape down the sides and the bottom of the bowl so there are no little pockets of flour or puddles of liquid. You will get a very sticky dough. Add more flour, 1/2 cup at a time until the dough forms a ball and pulls away from the sides of the bowl. I rarely have ever used more than 4 cups of flour, the recipe says you can go up to 5 cups. The Big E also used only 4 cups, so it must be something with the humidity in our kitchen. Knead the dough until you get a smooth stretchy dough. Let it rest 10 minutes. Knead on low another 5 minutes.
Put the dough in a greased bowl, turn it once to grease all sides of the ball of dough. Cover loosely with plastic wrap and a kitchen towel and put somewhere warm for 1-1/2 - 2 hours until double in size. To test for sufficient rising, take your index and middle fingers and push them into the side of the ball of dough. If the indentation stays there,it has risen enough, if it bounces back immediately, let it sit, covered a bit longer. Punch down the dough, cover it and let it rest 10 minutes.
Cut the dough into eights (for rolls); you can also just cut it in half to make 2 nice loaves of French bread, but we're making rolls here--sub rolls or hero rolls or hoagie rolls, or whatever they are called in your neck of the woods. Shape the rolls and put them on a lightly greased cookie sheet. You can sprinkle some cornmeal on the sheet pan instead of greasing it, your choice. Shape the rolls into log-shapes and place them side by side on the sheet pan, slash the tops about 4 times each across, paint with an egg wash (1 egg beaten lightly with 1 tablespoon of water) and sprinkle with sesame seed, poppy seed, granulated garlic, minced onion, or coarse salt, or nothing at all-- again your choice. We sometimes make 8 different mixtures and make one of each, or sometimes we leave them all plain, especially if we plan on making French toast with any leftover bread.
Cover the rolls with plastic/towel again for another hour to rise. Remove the coverings carefully and place in a preheated 350 degree oven. Bake for 25 to 30 minutes. Done!
The Big E's rolls came out perfect, because this recipe never fails. Love to have you all give it a whirl and let me know how yours comes out. Okay?
Until next time...enjoy!
Memoirs through the stomach/ How far can you stretch your budget? March 2, 2013
I am currently doing an independent study through Empire State College called "the Art of the Memoir". With my adviser we came up with a program that fits my personal interests: food and cooking. I have used this blog to document stories about my family and how food is entwined in our lives, besides sharing cooking tips and secrets I have come across over the years, and I love every single letter of it. Now I get to share things I am learning about not only my own heritage, but how other heritages have survived and strove through their own trials, and how their basic needs were met in the kitchens of their days.
I have just finished reading 97 Orchard: an edible history of five immigrant families in one New York tenement, by Jane Ziegelman. Not a memoir, per se, but reading it has evoked personal memories and has made some sense and filled in some blanks about my own past and my family's heritage.
Suddenly, with vivid clarity, things I took for granted or participated in had a reason, a deep seated need that was tradition being handed down and I did not even know it. The Baldizzni family, for example, the final family in the book was from Sicily, and although my family was not, many of the the customs and their foods were indeed familiar. The book tells of how the family all got together on Sunday and ate and ate and ate. First course, soup. Followed by antipasto, then pasta with trays of meatballs, sausage, and rabbit, then either a roast beef or chickens or turkey, or individually grilled steaks, and trays of pastries, and nuts and fruit, some of which was grown out behind the garage in a small 10 foot by 8 foot plot, and the vino, do not forget the vino from the grapes Grandpa had grown, and pressed down in the basement.
A typical Sunday would have about 32 people at the table, and there was no such thing as a "kids' table" we all sat at the main dining room table, with the linen tablecloth and cloth napkins. And we passed each tray of food, to the next person, helping them select the choicest piece for themselves. I remember staying for a week at my Italian grandparents' house, and we did not eat like that during the week. We ate mostly soup and fresh bread that grandma baked every day. The meals were not gourmet, but neither were they lacking nor quite as frugal as the immigrants meals were as depicted in the book. I suddenly realized exactly how blessed my family was. My father's family was not among those depicted in the book, my grandfather had secured a job as a longshoreman and was on the upper part of the low-income scale. He also scrimped saved and bought two brownstones in the Hell's Kitchen part of Brooklyn. He achieved part of the American dream early on.
The struggles faced by the families of 97 Orchard have never been in my family's verbal history--not that that means it was not part of their history, just nothing that was ever discussed. Maybe once you climb out of those conditions you soon forget, or wish to forget.
In honor of the difficulties the past generations suffered I went on a small journey through frugality in the kitchen. I accumulated and saved the tips from chicken wings for a couple months, something the immigrants did not have the capability to do without refrigeration or freezing capabilities, but I used what I had available to me to help me on my journey. I had frozen a turkey carcass and leftover legs and thighs from Thanksgiving and made soups and stews from the remnants. I made a chicken stock with the wing tips, I added onions, carrots, potatoes, and celery, then made egg noodles. No meat to speak of, as the tips are only skin, fat and bone, but my husband and kids agreed it was one of the most tasty broths I had ever produced. Two days later I tore up some leftover chicken from another meal and added it to the broth, and then the next day thickened it up and made a chicken pot pie from that. If it wasn't for the fact that my husband is a beef man, through and through, I might have been able to keep the adding and altering ingredients for a few more meals. But for the cost of a 4 pound chicken, and some leftover wing tips, I fed us for nearly a week out of the vegetables and basic pantry supplies. And the meals were good, as long as you added a bit of salt and pepper, and herbs like sage, parsley, and thyme. The noodles and thickening the broth made the meals more hearty. Lesson learned: you can eat on a shoestring if you have to.
The soup and stew I made from the turkey carcass was just as rich. I made a turkey-dumpling stew that was to die for, even my beef eaters liked it, but after almost two weeks of poultry, they were done and my husband presented me with an eye round roast beef and begged me to make it.
I got four meals out of that 5 pound roast, plus a few sandwiches for lunch for two of us. I made a regular roast beef dinner, with mashed potatoes and gravy, and mixed vegetables, then I made pepper steak with the addition of two large onions and two green peppers, served over rice. Next came the Philly cheese steak sandwiches, again with the addition of onions, a bit of cheese, and homemade French bread, and finally a beef and noodle casserole using the leftover mixed vegetables, and a can of condensed tomato soup, some water and the leftover gravy.
I think I am getting the hang of this "stretching" the food idea. Now I think I am going to really keep a close watch on the food budget and see what I can plan ahead to get more mileage for my food dollars. Hey, with the price of food and gasoline you need to get to the store you need to find ways to conserve, right?
References
Ziegelman, Jane. 97 Orchard: an edible history of five immigrant families in one New York tenement. Balance of credits to come.
I have just finished reading 97 Orchard: an edible history of five immigrant families in one New York tenement, by Jane Ziegelman. Not a memoir, per se, but reading it has evoked personal memories and has made some sense and filled in some blanks about my own past and my family's heritage.
Suddenly, with vivid clarity, things I took for granted or participated in had a reason, a deep seated need that was tradition being handed down and I did not even know it. The Baldizzni family, for example, the final family in the book was from Sicily, and although my family was not, many of the the customs and their foods were indeed familiar. The book tells of how the family all got together on Sunday and ate and ate and ate. First course, soup. Followed by antipasto, then pasta with trays of meatballs, sausage, and rabbit, then either a roast beef or chickens or turkey, or individually grilled steaks, and trays of pastries, and nuts and fruit, some of which was grown out behind the garage in a small 10 foot by 8 foot plot, and the vino, do not forget the vino from the grapes Grandpa had grown, and pressed down in the basement.
A typical Sunday would have about 32 people at the table, and there was no such thing as a "kids' table" we all sat at the main dining room table, with the linen tablecloth and cloth napkins. And we passed each tray of food, to the next person, helping them select the choicest piece for themselves. I remember staying for a week at my Italian grandparents' house, and we did not eat like that during the week. We ate mostly soup and fresh bread that grandma baked every day. The meals were not gourmet, but neither were they lacking nor quite as frugal as the immigrants meals were as depicted in the book. I suddenly realized exactly how blessed my family was. My father's family was not among those depicted in the book, my grandfather had secured a job as a longshoreman and was on the upper part of the low-income scale. He also scrimped saved and bought two brownstones in the Hell's Kitchen part of Brooklyn. He achieved part of the American dream early on.
The struggles faced by the families of 97 Orchard have never been in my family's verbal history--not that that means it was not part of their history, just nothing that was ever discussed. Maybe once you climb out of those conditions you soon forget, or wish to forget.
In honor of the difficulties the past generations suffered I went on a small journey through frugality in the kitchen. I accumulated and saved the tips from chicken wings for a couple months, something the immigrants did not have the capability to do without refrigeration or freezing capabilities, but I used what I had available to me to help me on my journey. I had frozen a turkey carcass and leftover legs and thighs from Thanksgiving and made soups and stews from the remnants. I made a chicken stock with the wing tips, I added onions, carrots, potatoes, and celery, then made egg noodles. No meat to speak of, as the tips are only skin, fat and bone, but my husband and kids agreed it was one of the most tasty broths I had ever produced. Two days later I tore up some leftover chicken from another meal and added it to the broth, and then the next day thickened it up and made a chicken pot pie from that. If it wasn't for the fact that my husband is a beef man, through and through, I might have been able to keep the adding and altering ingredients for a few more meals. But for the cost of a 4 pound chicken, and some leftover wing tips, I fed us for nearly a week out of the vegetables and basic pantry supplies. And the meals were good, as long as you added a bit of salt and pepper, and herbs like sage, parsley, and thyme. The noodles and thickening the broth made the meals more hearty. Lesson learned: you can eat on a shoestring if you have to.
The soup and stew I made from the turkey carcass was just as rich. I made a turkey-dumpling stew that was to die for, even my beef eaters liked it, but after almost two weeks of poultry, they were done and my husband presented me with an eye round roast beef and begged me to make it.
I got four meals out of that 5 pound roast, plus a few sandwiches for lunch for two of us. I made a regular roast beef dinner, with mashed potatoes and gravy, and mixed vegetables, then I made pepper steak with the addition of two large onions and two green peppers, served over rice. Next came the Philly cheese steak sandwiches, again with the addition of onions, a bit of cheese, and homemade French bread, and finally a beef and noodle casserole using the leftover mixed vegetables, and a can of condensed tomato soup, some water and the leftover gravy.
I think I am getting the hang of this "stretching" the food idea. Now I think I am going to really keep a close watch on the food budget and see what I can plan ahead to get more mileage for my food dollars. Hey, with the price of food and gasoline you need to get to the store you need to find ways to conserve, right?
References
Ziegelman, Jane. 97 Orchard: an edible history of five immigrant families in one New York tenement. Balance of credits to come.
Saturday, February 9, 2013
Stuffed Peppers-a la Jesse
A la Jesse? Yes, number 2 son had stuffed peppers while he was away in Florida with a friend and when he returned he asked me why I had never made them.
Well, to start with, I am not a big fan of cooked peppers, and not a fan of tomatoes, so, right there it is 0 for 2. So he tells me his friend makes stuffed peppers with Sloppy Joe sauce and not just tomatoes and he just loved it. Hmmm...sloppy Joe sauce? That did not sound all that bad, Sloppy Joe sauce is sweeter than just tomatoes, so maybe that would be better....hmmmm.
Last week his father and he discussed stuffed peppers and conspired to have everything on hand to make them, or should I say, have me make them. They broke the news to me that they wanted stuffed peppers, and lookey-here- it just so happens all of the ingredients are on hand...I wonder how that happened? Well, no nevermind.
I have recently adopted a few more shortcuts and in this case Zatarains Spanish rice is one of those shortcuts. Follow the directions on the box--One box is sufficient, and I do not chop up the diced tomatoes, I leave them chunky. Remember to follow the directions on the box to the "T".
While the rice is steaming I clean out the peppers: Slice about a one inch slice across the stem side of the pepper and gently left out the core. Pull the membranes and seeds out. From the sliced off piece cut away as much of the pepper as you can, dice it up to whatever size you like and discard the seeds and the membranes. Repeat with all the peppers; I used 6 large green peppers.
Dice a medium onion and sweat it in 1 tablespoon of either olive or vegetable oil, let your own preference rule here. I like to really sweeten up the onions, so I let them caramelize a bit, and then toss in the reserved diced peppers-- there won't be a lot of pepper, but whatever you have helps to flavor the mix. Push the onion and peppers over to one side of the skillet and add 1-1/2 lbs of ground bottom round (about 88%--or 90%--if you can afford it). Any lesser-quality meat can make the dish rather greasy, and if your digestive system can handle that, well, go right ahead, but I seem to have to keep the antacid tablets handy if I do that!
Brown the beef (okay you may substitute ground turkey or chicken or veal or pork, but that is your decision). Drain as much of the excess fat as you can--again you don't want this to come back and bite you. Add the cooked Spanish rice into the skillet and mix everything up.
Add 1/4 cup of Manwich sauce and about 2 tablespoons of hot water.
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Spray the inside of a large crock-pot (6 quart). Stuff the peppers with meat/rice mixture and place them in the crock pot. I usually have to double-decker 2 of the peppers, just make sure the top will close. If not, press down ever so gently to get the top to close. Pour the remainder of the Manwich sauce over the peppers in the crock-pot, add 1/4 cup of water--oh, and if you have too much filling for the peppers, just add it to the crock-pot around the peppers. Close the top and cook on low for abut 6 hours. I cooked it on low for 4 hours then lowered it to "keep warm" and it sat in that state for about 4 more hours--they were not overdone, there was plenty of juicy goodness to pour over the peppers on the plates.
Can you say A-W-E-S-O-M-E???
Okay, now it is your turn. Send me a recipe with shortcuts!
Until next time, enjoy!
Well, to start with, I am not a big fan of cooked peppers, and not a fan of tomatoes, so, right there it is 0 for 2. So he tells me his friend makes stuffed peppers with Sloppy Joe sauce and not just tomatoes and he just loved it. Hmmm...sloppy Joe sauce? That did not sound all that bad, Sloppy Joe sauce is sweeter than just tomatoes, so maybe that would be better....hmmmm.
Last week his father and he discussed stuffed peppers and conspired to have everything on hand to make them, or should I say, have me make them. They broke the news to me that they wanted stuffed peppers, and lookey-here- it just so happens all of the ingredients are on hand...I wonder how that happened? Well, no nevermind.
I have recently adopted a few more shortcuts and in this case Zatarains Spanish rice is one of those shortcuts. Follow the directions on the box--One box is sufficient, and I do not chop up the diced tomatoes, I leave them chunky. Remember to follow the directions on the box to the "T".
While the rice is steaming I clean out the peppers: Slice about a one inch slice across the stem side of the pepper and gently left out the core. Pull the membranes and seeds out. From the sliced off piece cut away as much of the pepper as you can, dice it up to whatever size you like and discard the seeds and the membranes. Repeat with all the peppers; I used 6 large green peppers.
Dice a medium onion and sweat it in 1 tablespoon of either olive or vegetable oil, let your own preference rule here. I like to really sweeten up the onions, so I let them caramelize a bit, and then toss in the reserved diced peppers-- there won't be a lot of pepper, but whatever you have helps to flavor the mix. Push the onion and peppers over to one side of the skillet and add 1-1/2 lbs of ground bottom round (about 88%--or 90%--if you can afford it). Any lesser-quality meat can make the dish rather greasy, and if your digestive system can handle that, well, go right ahead, but I seem to have to keep the antacid tablets handy if I do that!
Brown the beef (okay you may substitute ground turkey or chicken or veal or pork, but that is your decision). Drain as much of the excess fat as you can--again you don't want this to come back and bite you. Add the cooked Spanish rice into the skillet and mix everything up.
Add 1/4 cup of Manwich sauce and about 2 tablespoons of hot water.
.jpg)
Spray the inside of a large crock-pot (6 quart). Stuff the peppers with meat/rice mixture and place them in the crock pot. I usually have to double-decker 2 of the peppers, just make sure the top will close. If not, press down ever so gently to get the top to close. Pour the remainder of the Manwich sauce over the peppers in the crock-pot, add 1/4 cup of water--oh, and if you have too much filling for the peppers, just add it to the crock-pot around the peppers. Close the top and cook on low for abut 6 hours. I cooked it on low for 4 hours then lowered it to "keep warm" and it sat in that state for about 4 more hours--they were not overdone, there was plenty of juicy goodness to pour over the peppers on the plates.Can you say A-W-E-S-O-M-E???
Until next time, enjoy!
Monday, August 6, 2012
Peach Cobbler on the Grill
I love peaches. Except for watermelon, peaches has to be my all time favorite summer fruit. I don't even let the fuzzy skin bother me, the taste of a fully ripened peach cannot be beat. Of course, that is just my opinion, so you may have other favorites, but then point me to your blog and I can enjoy what you have to say about your favorites. Deal? Great!
I haven't gotten around to making any peach jam just yet, but my mouth is watering for some good homemade peach jam, so I am scanning all the fruit stands and markets for a good price for peaches. My craving was so strong that I found myself digging into the pantry and lo and behold I found one more jar of canned peaches from last year. I could not resist, so I pulled out my trusty cast iron Dutch oven, fired up the grill and made some peach cobbler. Probably the best peach cobbler recipe I have ever tried is courtesy of Paula Deen, with the Lady and Sons version of peach cobbler. Of course, she makes it in her kitchen, but because I do not use the oven indoors on 90 degree days I adapted the recipe to make it on a covered gas grill. I figure I do all my cooking outdoors when I go camping, so why not use the same mindset to adapt all cooking methods to make all of our favorites and avoid heating the kitchen. Great idea.
The main difference with grill top cooking is that you do not usually get the grill to reach temperatures over 300 degrees, and once you open the lid, most of that heat is gone, so it takes more attention than just popping your dish in the oven setting the temperature and timer and going off to do other things until the timer rings. Not so cut and dried with grill top adaptions of indoor oven recipes. You need to expect that the timing will be longer, as the temperature is considerably lower, and you need to pay attention to whether you are cooking over direct or indirect heat, as that also makes a huge difference in how your dishes are going to come out.
Okay, turn on three of the four burners on your gas grill. Preheat the grill, covered while you prepare the cobbler. I say three of four burners because we are going to use the indirect heat method, so you need an area where there will not be flame under the pan.
You will need:
1/2 cup (1 stick) butter
1 quart home-canned peaches or 28-ounce canned peaches from the store
1-1/2 cups all purpose flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1-1/2 cups sugar
2 cups milk
cinnamon (optional)
Put the stick of butter in your 5 quart Dutch oven. Put the Dutch oven on the grill, not over a direct flame to melt the butter. Meanwhile prepare the batter.
In a batter bowl or large bowl mix flour, baking powder, salt, and sugar. Slowly whisk in milk, whisking constantly to prevent lumps from forming. Remove Dutch oven from grill using heavy duty pot holders so you do not burn yourself. Pour batter into Dutch oven over the melted butter. Without disturbing the batter spoon the peaches out of the jar and arrange them on top, then pour the syrup from the jar atop the peaches. DO NOT STIR OR MIX. Sprinkle with cinnamon, if desired. I have made this both with and without the cinnamon and both ways it is awesome. Gently slide the Dutch oven back onto the grill, not over any lit burners, lower the burners to low. Close the hood and time 20 minutes. In 20 minutes and every 20 minutes turn the Dutch oven 1/4 turn so all sides of the Dutch oven eventually is closest to the heat. It will take approximately 2 hours to get the cobbler to rise up through the fruit and form a deliciously moist cobbler topping that is golden brown. You will see the fruit juice bubbling up around the sides of the Dutch oven and the topping will begin to pull away from the sides. Turn off all the burners, and let it set on the grill as it cools, or if you need to use the grill to cook dinner, move it someplace where it can be left undisturbed, taking care to use oven pads to avoid burning yourself. I cover the Dutch oven and put it in my unheated oven in the house so no one is tempted to lift the lid and thereby burn themselves.
Here it is done--the brown funny looking "X" is where the cinnamon came to the top. And you can see over the the right hand side the fruit juice along the wall of the Dutch oven. Best served warm. Spoon some into bowls, top with vanilla ice cream or fresh whipped cream and you will have a hit every time. Refrigerate leftovers, and warm in the microwave (in individual bowls, not in the Dutch oven) for about 45 seconds for future servings.
Here is a link to the original version of The Lady and Sons Peach Cobbler including a video by Paula Deen herself.Paula Deen making peach cobbler.
Of course one of the kiddies does not "like" peaches, so I am going to see if this will work with apples, as I still have some left from last fall. So I will try the same method with apples but I will add cinnamon, ground cloves, and some nutmeg.
So why not give this one a whirl and add one more dish to your outdoor cooking repertoire? Love to hear how yours comes out!
Here's the apple version I tried on the grill as well. See below for my comments:
I haven't gotten around to making any peach jam just yet, but my mouth is watering for some good homemade peach jam, so I am scanning all the fruit stands and markets for a good price for peaches. My craving was so strong that I found myself digging into the pantry and lo and behold I found one more jar of canned peaches from last year. I could not resist, so I pulled out my trusty cast iron Dutch oven, fired up the grill and made some peach cobbler. Probably the best peach cobbler recipe I have ever tried is courtesy of Paula Deen, with the Lady and Sons version of peach cobbler. Of course, she makes it in her kitchen, but because I do not use the oven indoors on 90 degree days I adapted the recipe to make it on a covered gas grill. I figure I do all my cooking outdoors when I go camping, so why not use the same mindset to adapt all cooking methods to make all of our favorites and avoid heating the kitchen. Great idea.
The main difference with grill top cooking is that you do not usually get the grill to reach temperatures over 300 degrees, and once you open the lid, most of that heat is gone, so it takes more attention than just popping your dish in the oven setting the temperature and timer and going off to do other things until the timer rings. Not so cut and dried with grill top adaptions of indoor oven recipes. You need to expect that the timing will be longer, as the temperature is considerably lower, and you need to pay attention to whether you are cooking over direct or indirect heat, as that also makes a huge difference in how your dishes are going to come out.
Okay, turn on three of the four burners on your gas grill. Preheat the grill, covered while you prepare the cobbler. I say three of four burners because we are going to use the indirect heat method, so you need an area where there will not be flame under the pan.
You will need:
1/2 cup (1 stick) butter
1 quart home-canned peaches or 28-ounce canned peaches from the store
1-1/2 cups all purpose flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1-1/2 cups sugar
2 cups milk
cinnamon (optional)
Put the stick of butter in your 5 quart Dutch oven. Put the Dutch oven on the grill, not over a direct flame to melt the butter. Meanwhile prepare the batter.
In a batter bowl or large bowl mix flour, baking powder, salt, and sugar. Slowly whisk in milk, whisking constantly to prevent lumps from forming. Remove Dutch oven from grill using heavy duty pot holders so you do not burn yourself. Pour batter into Dutch oven over the melted butter. Without disturbing the batter spoon the peaches out of the jar and arrange them on top, then pour the syrup from the jar atop the peaches. DO NOT STIR OR MIX. Sprinkle with cinnamon, if desired. I have made this both with and without the cinnamon and both ways it is awesome. Gently slide the Dutch oven back onto the grill, not over any lit burners, lower the burners to low. Close the hood and time 20 minutes. In 20 minutes and every 20 minutes turn the Dutch oven 1/4 turn so all sides of the Dutch oven eventually is closest to the heat. It will take approximately 2 hours to get the cobbler to rise up through the fruit and form a deliciously moist cobbler topping that is golden brown. You will see the fruit juice bubbling up around the sides of the Dutch oven and the topping will begin to pull away from the sides. Turn off all the burners, and let it set on the grill as it cools, or if you need to use the grill to cook dinner, move it someplace where it can be left undisturbed, taking care to use oven pads to avoid burning yourself. I cover the Dutch oven and put it in my unheated oven in the house so no one is tempted to lift the lid and thereby burn themselves.
Here it is done--the brown funny looking "X" is where the cinnamon came to the top. And you can see over the the right hand side the fruit juice along the wall of the Dutch oven. Best served warm. Spoon some into bowls, top with vanilla ice cream or fresh whipped cream and you will have a hit every time. Refrigerate leftovers, and warm in the microwave (in individual bowls, not in the Dutch oven) for about 45 seconds for future servings.
Here is a link to the original version of The Lady and Sons Peach Cobbler including a video by Paula Deen herself.Paula Deen making peach cobbler.
Of course one of the kiddies does not "like" peaches, so I am going to see if this will work with apples, as I still have some left from last fall. So I will try the same method with apples but I will add cinnamon, ground cloves, and some nutmeg.
So why not give this one a whirl and add one more dish to your outdoor cooking repertoire? Love to hear how yours comes out!
Here's the apple version I tried on the grill as well. See below for my comments:
Thursday, July 19, 2012
Summer off?
Well, summer is here and in full swing. I have not completely caught up to the realization that summer is here, however, with my classes being over until September, I am finding that I do not seem to have enough to keep me busy throughout the day.
Oh, I know, I can hear it now, "not enough to do? really?"
But it is not that I don't have things TO do, just not enough of what I WANT to do. There is a difference, you know.
One thing that takes a beating in the summer is cooking--or at least cooking in my kitchen. I live in an old, VERY old, farmhouse, that has no ventilation in the kitchen other than a few windows and a ceiling fan. No exhaust fan at all. It makes for a quite toasty kitchen when the temperature outside is over 80 degrees, and you are running the oven at 350 degrees, or higher. The kitchen heats up very quickly and does not like to cool off. So to avoid working inside an oven, I tend to use my gas grill and side burner for the side dishes; I have found even just boiling macaroni or potatoes for salads in the kitchen rings the temperature up to unbearable levels. My grill also has an oven in it...yes, my husband likes his cooking toys, as well, but the oven is rather small so most of my cookware do not fit inside the oven (he should have done a little more research before he invested in this particular grill--or he should get us a set of smaller roasting pans to fit). Of course, I could probably use those foil things you can pick up in the grocery store, but until this minute I had not thought of that option. Hmmm. I will have to reassess my position.
Well, for the purpose of this post, let's forget I thought of that and tackle some things I do on the grill to fight overheating the inside kitchen.
I make just about anything on the grill that I can make in the oven, except I have not tried cakes just yet, but the wheels are turning, so maybe before the summer is over I will attempt some of those on the grill, not in the oven part. Hmmm. Grilled cake? I am going to have to do some research or rethink my position on that as well.
One technique I use quite often is indirect heat cooking on the grill. I light all four of the burners, close the top, and bring the grill up to about 325 degrees. Then I shut off the two left side burners, lower the other two, and place my roast or chicken or whatever, over the two burners that are off, usually in a roasting pan. Close the top of the grill and let it roast. The temperature will go down somewhat and that's okay. Depending on what you are cooking, and the preferred "doneness" of the food, it can take an hour to three hours to cook, but remember, "low and slow" makes for delicious moist meats.
I make an eye of round beef roast in a roasting pan, usually about 5 lbs. and it can take about an hour and half to two hours, but ALWAYS ALWAYS ALWAYS use an instant read thermometer to check the internal temperature of your meat--especially foul--undercooked chicken and turkey makes for many sick family members. And always use the USDA recommended guidelines for internal temperatures which you can find here: USDA Kitchen Companion. This guide covers all the food safety issues we all should be aware of to keep our friends and family safe so be sure to check it out and save a copy to your computer so you can have it handy whenever you need it.
I found it beneficial to read the entire guide because sometimes you don't know you don't know something, so reading all the available information before you need it helps avoid problems later. And if you remember you read something about a food safety issue, having a copy on your PC alleviates the hassle of having to search the internet for it in the middle of preparing something. That's my tip for today, I guess.
I use the same indirect cooking technique for chicken, in a roasting pan, or a loin of pork, or pork tenderloin. With the chicken I finish it on direct heat with barbeque sauce, to crisp it up, but the primary cooking is over indirect heat.
And I use a dry rub for just about everything. My newest love is smoked paprika. It smells like barbeque all by itself, and I realize that that must be the "secret" ingredient in all those prepared barbeque mixes...ha..I knew sooner or later I'd find what gives things that BBQ aroma! Now I can mix up my own mixes and still get that BBQ flavor that I like.
I mix about a cup of brown sugar with 2 tablespoons smoked paprika, 1 tablespoon granulated garlic, and 2 tablespoons of Emeril's Essence ®, or instead of the essence stuff I just grab a few pinches of this and that. If I am doing fish I add grated lemon peel. Just rub a few tablespoons of the rub into the surface of the meat (or sprinkle over fish), add no liquid or salt. Lightly oil the grill if you are putting the meat directly on the grate, or lightly grease the pan just to keep things from sticking.
How about you? You have a great rub recipe you'd like to share? Love to hear from you!
Oh, I know, I can hear it now, "not enough to do? really?"
But it is not that I don't have things TO do, just not enough of what I WANT to do. There is a difference, you know.
One thing that takes a beating in the summer is cooking--or at least cooking in my kitchen. I live in an old, VERY old, farmhouse, that has no ventilation in the kitchen other than a few windows and a ceiling fan. No exhaust fan at all. It makes for a quite toasty kitchen when the temperature outside is over 80 degrees, and you are running the oven at 350 degrees, or higher. The kitchen heats up very quickly and does not like to cool off. So to avoid working inside an oven, I tend to use my gas grill and side burner for the side dishes; I have found even just boiling macaroni or potatoes for salads in the kitchen rings the temperature up to unbearable levels. My grill also has an oven in it...yes, my husband likes his cooking toys, as well, but the oven is rather small so most of my cookware do not fit inside the oven (he should have done a little more research before he invested in this particular grill--or he should get us a set of smaller roasting pans to fit). Of course, I could probably use those foil things you can pick up in the grocery store, but until this minute I had not thought of that option. Hmmm. I will have to reassess my position.
Well, for the purpose of this post, let's forget I thought of that and tackle some things I do on the grill to fight overheating the inside kitchen.
I make just about anything on the grill that I can make in the oven, except I have not tried cakes just yet, but the wheels are turning, so maybe before the summer is over I will attempt some of those on the grill, not in the oven part. Hmmm. Grilled cake? I am going to have to do some research or rethink my position on that as well.
One technique I use quite often is indirect heat cooking on the grill. I light all four of the burners, close the top, and bring the grill up to about 325 degrees. Then I shut off the two left side burners, lower the other two, and place my roast or chicken or whatever, over the two burners that are off, usually in a roasting pan. Close the top of the grill and let it roast. The temperature will go down somewhat and that's okay. Depending on what you are cooking, and the preferred "doneness" of the food, it can take an hour to three hours to cook, but remember, "low and slow" makes for delicious moist meats.
I make an eye of round beef roast in a roasting pan, usually about 5 lbs. and it can take about an hour and half to two hours, but ALWAYS ALWAYS ALWAYS use an instant read thermometer to check the internal temperature of your meat--especially foul--undercooked chicken and turkey makes for many sick family members. And always use the USDA recommended guidelines for internal temperatures which you can find here: USDA Kitchen Companion. This guide covers all the food safety issues we all should be aware of to keep our friends and family safe so be sure to check it out and save a copy to your computer so you can have it handy whenever you need it.
I found it beneficial to read the entire guide because sometimes you don't know you don't know something, so reading all the available information before you need it helps avoid problems later. And if you remember you read something about a food safety issue, having a copy on your PC alleviates the hassle of having to search the internet for it in the middle of preparing something. That's my tip for today, I guess.
I use the same indirect cooking technique for chicken, in a roasting pan, or a loin of pork, or pork tenderloin. With the chicken I finish it on direct heat with barbeque sauce, to crisp it up, but the primary cooking is over indirect heat.
And I use a dry rub for just about everything. My newest love is smoked paprika. It smells like barbeque all by itself, and I realize that that must be the "secret" ingredient in all those prepared barbeque mixes...ha..I knew sooner or later I'd find what gives things that BBQ aroma! Now I can mix up my own mixes and still get that BBQ flavor that I like.
I mix about a cup of brown sugar with 2 tablespoons smoked paprika, 1 tablespoon granulated garlic, and 2 tablespoons of Emeril's Essence ®, or instead of the essence stuff I just grab a few pinches of this and that. If I am doing fish I add grated lemon peel. Just rub a few tablespoons of the rub into the surface of the meat (or sprinkle over fish), add no liquid or salt. Lightly oil the grill if you are putting the meat directly on the grate, or lightly grease the pan just to keep things from sticking.
How about you? You have a great rub recipe you'd like to share? Love to hear from you!