Look and love Aunty Goosey and Momma Spats taking in our latest episode. Mind you, they did eat first. They’re not savages. They enjoyed the ham and lamb and company first. Only then did they sit down in front of the ‘computer thingy’ to watch our little skit.
We love a good snack! We especially love a good spread. Let our fingers do the walking around a neighborhood of cheese and pepperonis. MMMMM, Cheese and crudite?? We love it. Give us some nosh and let us meander while the teams/band play on, we’re good to go. Great snacks fill the time in between commercials, really. Kielbasa, SHRIMP!!! and stuffed mushrooms.
Pickled anything, crispy crackers and a nice dip always a touchdown. A pillow, a small plate and tasty tidbits in an arms reach say #winning.
For your big spread of snacks we’d like to share one of our best recipes: The Big Dip!
(let us know how you like this)
The Big Dip from DIO!
1/2 cup sour cream (non fat yogurt may sub for calories)
1/2 cup good mayonnaise (non fat sub if desired)
1/4 cup Mango Chutney
1 1/2 teaspoons curry powder
1 table spoon chopped green onions
Combine all ingredients thoroughly. The ratio from mayo to sour cream sets your desired thickness; mayo will make it looser, sour cream thickens. Add more curry to taste. Chill before serving.
Season One will draw to a close featuring a dish very close to my heart; Jambalaya! All that know me know that I spent some quality time working with a
Master Chef, Sunil Malhotra of Creative Cooking in Westbrook CT aka Yankee Key West. I was his man servant. Actually I was his barman. The food was Cajun and Creole. It made the people’s heads turn and their feet too. Great food. We shared a slew of laughs, beers and GREAT FOOD. There was some debate that people came more to see me than eat his cooking.
Spats: Sunie, you know that the people only come here to see me.
Sunil: Spats, people don’t come here to laugh with you. They come here for a plate of bad food in saucy-sauce!!
Granted this debate was mostly in my head. “Bad” as in “you just might lick your plate”. And “saucy” doesn’t begin to time with Sunil. People flocked to eat Sunil’s delicious cooking. This all went down at The Temple Of The Unusual. Sunil strung out the CT Shoreline 25 years ago with an intoxicating little spice rub on his cajun chicken grinder. My repartee told new diners that heroin was a key ingredient in the cajun season ing that made people come back again and again. I used it until some freak in New Jersey started doing that for real. I was learning to edit myself at the time, good times. Creative Cooking’s cajun chicken grinder is one of the best sandwiches you’ll ever have in your life time. I dare you.
The Creative Cooking Cajun Seasoning is one of the most closely guarded recipe known to man. It’s a safe assumption that the only one knowing it besides Chef is his amazing wife, MB, but that’s not for certain. Sunil flat out won’t share the recipe. Flat out. It’s cool because getting recipes from people that leave out one or two key ingredients from prized dishes fries my bacon. This secret may go down in ‘Grassy knoll’ genre of mystery. Sunil’s balance of flavors is beyond me. He also has the right idea, “If they want it they can come down to the restaurant and buy it here.” Saucy sauce or what?
In 25 years of having my first cajun chicken grinder I’ve dabbled in duplicating the spice rub. Not an easy processes, or inexpensive. I’ve burnt my mouth, nostrils and the kitchen wall. I’ve had red fingers for days. Patience in Process has brought Result. I’ve come to a great seasoning that stands on it’s own. The DIO Creole Seasoning (herein to be known as DCS) made Episode 8’s Jambalaya a Rockstar Dish. It was a key flavor component. We focused on layering flavors in this dish. It starts in our Lodge Cast Iron Dutch Oven, where Guest Sous (identity to be learned on Episode 8) browned some boneless chicken thighs. The chicken was coated in DCS. On to this tasty base went the andouille sausage. Then went in The Holy Trinity. On another burner we had our chicken stock working some magic (watch episode and learn the magic). As more veggies were plied and saucy sauces slathered the layering made sweet music to the nose. Music that moved Guest Sous to………….again, tune in and turn On.
Came hungry did you? Better Life wanted? Look no further, DIO has you covered, with our DCS!!!!! This is a rub to make you go “a dub a dub dub”. It will rub you the right way. Add more jokes here. Go mix some up and make your Pantry ‘pplaude! You’ll be awfully glad you did.
(Dish It Out! Creole Seasoning)
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teasoon dried thyme
1/4 teaspoon dried basil
1/2 teaspoon rubbed sage
1/2 teaspoon fennel seed
1/2 teaspoon dried rosemary
3/4 teaspoon white pepper
1/2 teaspoon black pepper
1 teaspoon kosher salt
Dish some out for yourselves! Soooooo goood.
And for those interested in differences between Creole and Cajun cooking, there are many.
We love us some sandwiches. Give us two (or more) pieces of bread and a couple items in between and the happy dance will commence. On the run, on the lawn or after a major holiday they have mass appeal and by that we mean that church services can make you think of sandwiches. Mass appeal. We digress. The joy of the sandwich is that you get to eat with your hands and it’s okay. It’s revered. Lift and chew, ahhhh the simplicity of it all.
We will eat them for breakfast, brunch, lunch, dinner or midnight snack. Dessert is not out of the question either, hello ice cream. They are compact, filling and inspirational. The refrigerator becomes your palate and the bread your canvas. And may we say right here that your palate is very becoming. (Sorry, couldn’t resist that one.)Your ingredients have the possibility of achieving masterpiece status. We send thanks to that famous Earl that is credited with coining the term. Bread meet meat. Meat meet bread. His reasoning in ordering it was that he wanted to keep his hands clean while playing cards. We can dig that.
in our hearts and often on our minds, the sandwich has so many wonderful little variations and names too. There are submarines, pockets, hoagies, and grinders. The Dagwood, the Club, the Melt and the Hero. We wrap, we open-face, we dip our bread and stuff our little faces. Po’ Boy is one such alias. From Louisiana like so many of our favorite things (Cajun and Creole cooking, zydeco music, Chef John Besh) the Po’ Boy serves up sandwich joy in many varieties of fish, meats and veggies. It’s history stems from a store owner feeding local street car operators during a strike. The workers were considered poor boys for the situation, and the cajun dialect edited the name. It’s the Big Easy y’all, laissez bon temps rouler. The great gumbo/melting pot that makes New Orleans special allowed many different cuisines to spin the Po’ Boy. Cajun shrimp, southern fried catfish and the tasty muffalata are great examples of heritage cooking showcased as easy as slicing bread. The Vietnamese entry is called Banh Mi. Again, great bread keeps it all together. Open a baguette and add a center protein, usually barbecue’d then jazz it all up with pickled vegetables, jalapenos, cilantro and lime. They had us at Ba-.
We’ve been accused of obsessing. When a recipe grabs us we become their slave. We’ll eat it many many many times over. We will stalk the ingredients down to fill our pantry in case we need to improvise in the middle of the night. We will buy multiples and not blink. Walt’s Market on Main Street in Old Saybrook CT has an Italian Combo grinder that became a monday tradition before work. Mind you the market was two towns past where work was, but that didn’t matter when we made our way to checkout then to work. In Santa Monica CA all you need say is Godmother and Bay Cities Deli and people nod their heads reverently. We have mentioned the Cajun Chicken Grinder of Creative Cooking in Westbrook CT. “The Temple Of The Unusual” ‘s owner Master Chef Sunil Malhotra enslaved the Yankees of sleepy little CT Shoreline town with his cajun seasoning. People would return two and three times a week to get their
fix fill of tasty tasty saucy sauce. And now in accordance with the prophecy, sorry wrong tangent there. Bewiched our latest banh mi-bsession has gained accomplices. Dear Sista Sally is made to pick up what’s arguably the best Banh Mi in the country from a little market in Philadelphia. She then must drive it to CT or mail it to Los Angeles. It doesn’t matter if it’s eaten the next day, this sandwich RULES. The most popular one they offer is with a marinated tofu so good you’ll lick the paper it was wrapped in.
Point is Po’ Boy. We’re sandwiching together many things DIO adores in the next episode. We’ve got grinders, pickled vegetables, New Orleans and tofu. We’ve got joy, we’ve got fun, we’ve got Season One almost wrapped. Banh Mi to you is our gift to eat with your eyes and hands. Our veggie Po’ Boy is so good (and easy) you’ll swear Sista Sally just delivered from PA. And if you needed any more teasing. , we’re featuring the beautiful Colleen Foy as our guest sous chef. More on her soon………
You know the drill babies, Come hungry and get ready to taste a better life because we’re……gonna Dish It Out!
Greetings you beautiful people! I hope all is great for your Fat Tuesday and that you accumulate your share of beads. Kick back and have a few laughs today with some dear friends, winter is almost done. Eat some great food and come on back to Dish! We have episode 6 launching this week “Chili’n With Sheena Metal, and just wrapped filming episode 7 sunday! Great recipes in good time. Things for you to smile, taste and laugh with. Stay tuned, stay hungry and tell someone today you love them.
This is one of my favorite holidays. Not just because I’m a glutton (for beads), but because the revelry that is the energy of Fat Tuesday is extremely attractive. This tradition was the ‘last hurrah’ before the Lenten season on the Catholic Calendar In New Orleans its celebrated as Mardi Gras. Globally it’s celebrated with parades and parties. Lavish balls are held in Venice Italy for four weeks up until Ash Wednesday. Carnival in Rio is for six days and it is when 80% of Brazil’s beer consumption occurs. I fully embraced the spirit of this holiday at what we like to call, “The Temple Of The Unusual”. This little spot that I worked at several years ago offered up fine Cajun and creole food to an uninformed public.
The restaurant had so many quirks to it that it’s hard to say which was the most unusual. Imagine if you will a fancy white colonial with a wrap-around porch regally set on the Boston Post Road. This is sleepy Westbrook CT, a tiny shoreline town across from Long Island. Imagine that this colonial was once the local funeral home where everyone sent off their dear departed. There was no competition back in it’s time, so this fancy white colonial was the last stop in the line for Yankee fisherman and townspeople alike. It was a family business that provided for a family of five. One day the daughter decided she would take her hairdressing skills abroad, join a cruise line and see the world. She cast off for adventure and found it in the green eyes of a food and beverage manager. Imagine if you will a five-foot six, basket ball star born in India and schooled in Zürich overseeing the feeding and serving of thousands of passengers aboard the cruise ship. Their love exploded. She swooned, he wooed. He promised to show her the world and that their address could be anywhere she wanted to have her family. She said she could never forget the tiny town from which she was from. He said that he would go to this ‘Vestbrook’ and they would be together. And thus the Temple was created.
Imagine if you will the townspeople of sleepy Westbrook, peering in to the once hallowed hall to smell amazing gumbo coming out of the foyers. Feel their confusion at seeing smoke from delicious blackened chicken billowing from the office window. Conceive if you can the main parlor once for viewing, now displaying a full bar with wine and beer service. Barstools where once stood Uncle Jed’s coffin. Where Gramma Edith was displayed, was a buffet table with chaffing pans. There were flowers still scattered about, but they were in gay hues and silken to boot. The facade of the building was given a make over with flower boxes carrying said flowers and snazzy New Orleans style awnings. What is New Orleans style awnings? Nothing special, I just like the alliteration of Nawlnings. That’s it. That’s all. Imagine if you will the cellar of the old funeral home and know that the new Deli was boasting delicious fresh-baked bread. There was a lot that was unusual surrounding the place and the older guard did not know what to make of it.
The rocky beginning wasn’t aided by the great nicknames it was earning around water coolers; Dead man’s Deli, New Delhi, Very Last Chance Saloon. Aaaaaah, Yankee ingenuity is only eclipsed by Yankee humor. It was when I came on board that I really was moved by the spirit of the place and it’s owners. In my mind I couldn’t continue to add to the list of the unusual quirks this gathering place had. There were too many. And Sunil perpetuated the mystique in his own unequivocably ways; letting people know that there was air-conditioning in the bar (not quite). There was a fan, and we would walk by and blow on the tops of people’s heads. Most found this charming. Most had already had a hurricane or two in them. The Temple Of The Unusual developed a great cult following. Would that it was the first cult born in an old funeral home it would be original, but word started to spread about great eats at the Temple. People started coming around and got hooked on the blackened shrimp and the Cajun chicken grinders. The gumbo became a must have on the dreary days on the shoreline. People began buying it in quarts and gallons for quick dinners at home. The bar became a popular spot with the people in the neighborhood. Quoted one regular, “What’s wrong with sitting here having a drink with my Grandmother? Do you know how cold a cemetery gets at night? Here, try this etouffe.” The only sacrilege was not trying the food at least once. Unusual, indeed delicious, guaranteed.
That five foot six basketball star made good with his beautiful blonde hairdresser wife. They have two kids and created an even larger family with their recipes. I’m proud to call him friend and can’t wait to have him join us here in Dish-Kitchen for a good time. Happy Fat Tuesday all my friends and great supporters; Laissez Les Bon Temps Rouler……….