Camping Edition! Thanks to Melissa’s Produce.
Camping Edition! Thanks to Melissa’s Produce.
Come hungry, here’s Colleen Foy and Tony Spatafora doing lunch!
In honor of WVD we proudly remind you to “Press your tofu” and share some joy, with Foy.
“Consider the eggplant, shiny purple, tight skin. Like something Prince would wear.”
Aaaah, it seems like yesterday we uttered those words. They ring with the poignancy of Edison’s “Mr. Watson, come here. I want you.” It may just as well as been yesterday as it was three years, and four kitchens ago that we shot our first episode of DIO! Where does the thyme go, I tell you. It goes in the pantry, you know that.
Sista Sal and I lived together in a tiny little cottage on the sleepy CT Shoreline. Yes, Yankee Key West as I liked to call it. And I maintained the outdoors for she and I. We had hanging baskets, decorative barrels, pots, cans and window sills. There was a festive Perennial Love Garden chock filled with hasta, Allium and black-eyed susan’s. I grew giant-sized sunflowers that stopped traffic. There was bamboo. Side note, the bamboo grows spreads like, well you know, it spreads crazy like. It spread under the neighbors fence who thought he might harvest it. He was sure it was asparagus. Oh, Yankee Key West. My point was around here and I know it will resurface. Like bamboo.
The size of our vegetable garden grew each year. It was lined with brick (we’re Italian) and subject to many trips by Ma (The Tomato Thief). Eventually a fence was put around it to prevent rabbits, deer and
yes, Ma. Every fall I buried fish breakdowns in the native american traditions to fertilize the soil. Our bounty was always amazing. The tomatillo plants and the eggplant plants were the most amazing. Their leaves and branches had a jaunty raconteur nature to them. These plants were the “Zoot Suit Riot” of my 90’s garden life. Take a moment and smell the Seattle Coffee. Such a fun time.
Sista Sal asked recently if there was a great recipe for her bounty of eggplant and if it could be kid friendly. Sista Sal speaks, Li’l Bro listens.
Hot enough for you?
If that ain’t the strangest thing to say I don’t what is. Oh right, jicama is pretty strange to say. Jicama, sounds like it should be a Club Med destination resort. Jicama, God Bless you the people at the store will say to you. Jicama, Jicama, Jicama goes the magic incantation. Jicama, you so crazy, I think I want to have you for lunch.
And we did! Everyone knows what jicama looks like right? It’s that disgruntled looking root thingy found near the potatoes and onion and not far from the melons. Jicama is from semi tropical to tropical climates. It’s skin is like a thin bark texture, and it’s bark is worse than it’s bite. (I went there). The health values of jicama are wonderful, it being high in vitamin content, antioxidants and low-calorie. It’s also known as Mexican Water Chestnut and Yam Bean. But, I think Jicama is more fun to say. Jicama. Jicama.
1 cup grated carrots
1 cup grated purple cabbage
1 cup grated jicama
1 cup grated white cabbage
1 small sweet onion, quartered
2 cloves garlic, smashed
1/2 cup low-fat mayonnaise or vegannaise
1/3 cup apple cider vinegar
1/3 cup olive oil
2 T sweet Thai chili sauce
2 T celery seed
1 T Karma Tequila Agave nectar (or whatever sugar sub you have handy
1 T fresh lemon juice
1/2 t salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
Add first four ingredients into blender and blend. Stream in olive oil to thicken. Add remaining ingredients and continue to blend until desired texture. Check seasonings.
Toss shredded slaw with dressing and refrigerate for an hour. Re-toss Ter House Slaw #5 and serve to welcome guests.
We learn at an early age how precious summer is. The beautiful weather and the great outdoors and all the freedom to run around. School teaches that lesson quickly. We also learn that we have so many wonderful freedoms because those men, women and families that serve in our armed forces are willing to make the ultimate sacrifice for our country.
Happy Memorial Day to our readers, fans, friends and families. We’re so fortunate to live in this country with great liberties. We’re so fortunate to have the brave heroes that ensure we keep them.
For your cookout today, a great recipe for:
Roasted Red Pepper Hummus!
1 19 oz. or so jar of roasted red peppers, rinsed and dried
2 15 oz. cans garbanzo beans, rinsed and dried.
1/3 cup lemon juicer
3 T tahini paste
3 cloves garlic, smashed
1 T olive oil
1 1/4 t salt
1 t curry powder
1/2 t ground coriander
1/2 t ground cumin
1/2 t turmeric
1/2 t black pepper
Place red peppers in food processor. Add beans and all remaining ingredients. Process until smooth. Serve with pita chips or array of veggies. DELISH!
If using fresh peppers, 3 large red bells would do. Make sure peppers are cool before processing and remove any char from them.
Recipe is even more tasty with a slight dash of cayenne pepper or hot sauce.
For years the Portuguese Fishing community lived in peace
with the throngs (you read that right) of LGBT community that flocked to Provincetown MA. PTown, as it’s called, is the furthest point on Cape Cod. It was a haven for those wanting a peaceful life. Gays, artists and fishermen made PTown their year round home despite the cold wintry blows. It’s surrounded by water on three sides, a serene shore community fragrances with pine and jasmine. In the summer tourists cue up to take in the tonic that the beach brings.
Before tourism the Cape’s number one commerce for many years was fishing. Swordfish, lobster, bluefish and cod were in abundance. With gays, artists and fishermen is residence the food consumed in PTown has long
been incredible. Do you think any of them would eat anything but?? Portuguese cuisine is a rustic flavor trip with notes of cinnamon, spice, pepper and sweet. The families of the fishermen made great use of wonderful fresh fish and shellfish. Clam boils, roasted fish and amazing soups had wonderful earthy notes that tucked the appetite away, wrapped in a soulful way. Portuguese seafood chowder can be found on almost every menu in restaurants that line Route 6 all the way to the heart of PTown. Important elements of the soup were fresh shellfish and or fish, delicious broth flavored with saffron garlic and herbs, kale, potatoes, and spicy chorizo sausage. It was a great opportunity to clean out the fridge of leftover veggies. The magical broth and seafood bounty were a great welcome to the table.
Recently DIO! Producer Michael Vinton (Michael’s Funny Or Die Rihanna Parody here)
had a birthday that gathered his nears and dears. Family flew in to Los Angeles and guests were invited to #ComeHungry as you can imagine. A great New England Shore Dinner was planned to feed the thirty coming to celebrate the arrival of Michael’s next decade. His Mom and I rocked CostCo for the bounty needed. It being Easter Weekend, you can imagine the crowds. A late-hour snafu was discovered as the 32 gallon fryer/steamer was not going to participate in the ‘great New England Shore Dinner’. Normally the machine performs admirably, but it seems to be holding onto a grudge since Thanksgiving. With guests two hours away, a mad dash was made to assemble dinner IN BATCHES in three stock pots, keeping the catch warm in cater trays in the stove. Of course this led to some shellfish overcooking (Thanks Eric, we heard you) and a thirty minute delay for serving but all in all dinner was amazing for all to pick at.
So, why are we telling you this? Well there were bound to be leftovers. There is seldom an event that the food was plentiful and delicious. Plentiful leftovers and what was to make of our catch???? Of course the natural thing to be done was Portuguese Seafood Chowder (PSFC) A fair amount of the Shore Dinner Broth was reserved. Extra Manila clams were steamed in sautéed leeks, celery and bay leaf with the magic broth. Then came the separating the clam from their shells. EVERYONE INTO THE POOL!!!! Leftover potatoes, corn, artichokes, asparagus hopped in. Next came sausage, andouille in this case. My inner Cajun falls out on occasion, deal with it. In went fresh kale to keep it from going to mush. Finally cracked lobster claws and knuckles and shrimpies. The end result was epic, and had to be mobilized to good homes.
This PSFC may be an episode one day on the show,
but for now we hope this post inspires your love for seafood, kale, purple potatoes and Portuguese food. It’s a recipe of inclusiveness, everyone’s welcome in the bowl.
Much like PTown at the end of Cape Cod.
Guess who’s back? Back again? That’s right, it’s JR, Bobby and the Ewing Family. TNT’s reboot of iconic TV’s ‘Dallas’ has invited a new generation to “Drill Baby, Drill” Sibling rivalry, deceit and GREED are back in vogue. Come share in the crude backstabbing, pun intended, and unabashed primetime drama that made a dynasty, pun intended again. The show has teeth, tenure and Texas, much more not needed. As it figures itself out it would behove the family dynamics to bring trouble maker little sister Lucy back for some added chaos. As a youth she turned Southfork on it’s ear with each bad decision, as an adult it would blow viewer minds to know how a vixens grow up and lessons she willingly shares. Keep growing Dallas! We’re watching.
oh, and look she’strending…