Bite This! The Lonesome Road Studio Kitchen

January is National Soup Month, part 2 - albóndigas soup with chicken-chorizo meatballs

noreply@blogger.com (Lonesome Road Studio) — Wed, 25 Jan 2012 00:03:00 +0000

Delectable little meatballs made with chicken and chorizo, plus fresh carrots and zucchini in a tomato broth richly flavored with garlic, cumin and oregano... toss in some rice and you've got a healthy and delicious soup that everyone will love!

Albóndigas are meatballs and can be made with whatever you like: beef or beef mixed with pork is commonly used, and usually the meatballs are added right to the soup and simmered until cooked through. I've changed things up a bit and used ground chicken in place of the beef, and the albóndigas are browned separately before adding to the soup. This method works nicely because I've also added chorizo to the chicken albóndigas for incredible flavor. We all know how much fat chorizo can exude; best to leave that in the skillet and not have it floating in greasy puddles on top of your beautiful soup (or in your arteries). After making the albóndigas, the rest of the soup comes together easily. While you're standing around making the albóndigas anyway, enjoying the therapeutic effect of leisurely preparing slow food, why not double up on the ingredients and make two batches, one to use for today's soup and another to freeze? Ground chicken is often sold in one pound packages and chorizo in eight ounce links, making it incredibly sensible to make twice the amount and save half for a later time. You'll be glad that you did!

Finally, albóndigas soup can be appealing to all family members by shredding some of the vegetables. This not only effectively "hides" some of the veggies but it also makes a thicker soup. If you like a thinner, more brothy soup, the carrots and zucchini can be sliced or cubed. But if you're looking to surreptitiously stuff nutrient-rich veggies into picky eaters, try shredding the carrots and zucchini then adding to the soup. The self-proclaimed veggie-haters will never realize the bounty they're consuming, and the soup will also be more substantial without being full of empty calories and fillers.

Try this; I think you'll like it.

Start out by preparing the albóndigas (meatballs). Combine the following ingredients thoroughly and brown in a large skillet, in batches, until browned:

1/2 pound ground chicken ~ 1/4 pound chorizo ~ 1/4 cup shredded zucchini ~ 1 tablespoon finely chopped cilantro ~ 1/4 teaspoon salt ~ 1/2 teaspoon ground cumin ~ 1/4 teaspoon dried oregano

Remember to keep an eye on the albóndigas as they're browning because chorizo can burn really, really quickly when you're not paying attention. And once they're done, try not to keep nibbling on them. They're really hard to resist. *wink*

For the rest of the soup, you'll need:

1 tablespoon olive oil

1 small onion, chopped

3 large cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon dried oregano

7 cups chicken or vegetable broth

2 cups canned crushed tomatoes

12 drops chipotle hot sauce and 3/4 teaspoon liquid smoke flavoring, OR 1 canned chipotle chili plus 1 teaspoon sauce

(I go with the hot sauce method; too many times I've used one or two of the chipotles and wasted the rest of the can, unfortunately.)

2 small carrots, shredded (or sliced thinly, if you prefer)

1 teaspoon salt

1/2 medium zucchini, grated (or sliced thinly, if you prefer)

1/4 cup uncooked rice

In a large soup pot, saute the onions and garlic in the oil, with the cumin and oregano, until onion is transparent. Pour in the broth and crushed tomatoes, the hot sauce + liquid smoke (or chipotle chili), carrots and salt. Bring to a boil then turn down heat to medium-low and simmer for 30 minutes.

Add the browned albóndigas, zucchini, and rice and simmer for another 30 minutes or until rice is tender.

I like to serve this with a heap of fresh cilantro leaves because I just love the stuff - but I do know that not everyone is so enamored with the flavor. Julienned carrot and/or zucchini adds a colorful touch, and homemade fried corn tortilla strips add a welcome crunch.

If you prefer a more beefy flavor, albóndigas soup can be prepared using ground beef and beef broth. Try adding roasted corn to the soup, as well as poblano chili slivers, and change up the recipe with a handful of fideos or other quick-cooking noodles. The choice is yours!

Makes six servings.

chilaquiles with eggs and chorizo

noreply@blogger.com (Lonesome Road Studio) — Fri, 20 Jan 2012 12:00:00 +0000

Is saving money on groceries one of your resolutions for 2012? If it is, and if you like Tex-Mex food and making wise use of leftovers, then chilaquiles might just be the dish for you. This will definitely become a regular player in the Lonesome Road dinner (or lunch, brunch, or breakfast!) rotation.

Because of the dish's appearance, chilaquiles are also nicknamed "broken old sombreros." Basically, soft corn tortillas are torn up and quickly fried until somewhat chewy (not crispy like chips) and layered with anything from eggs to leftover chicken, chorizo or beans, vegetables, salsa, and cheese. Chilaquiles are versatile in that they can be a total gourmet experience, or they can be a quick and easy way to deliciously use up some leftover ingredients.

For the chilaquiles pictured above, I first browned and drained 1/2 pound of chorizo and set it aside. Next I tore eight soft corn tortillas into quarters and fried them in a bit of corn oil. While frying the tortillas, I created a quick sauce with a 15 ounce can of tomato sauce, 3 teaspoons chili powder, 2 small cloves of minced garlic, 1/2 teaspoon dried oregano and 1 teaspoon ground cumin. Unfortunately I didn't have fresh tomatoes or a can of diced tomatoes on hand; either would have made a fantastic fresh salsa for this dish. Salt to taste but be cautious when using chorizo, it is salty enough on its own.

When the tortillas were of the correct chewy consistency, I added five beaten eggs to the skillet with the fried tortillas and cooked over medium-low heat until they were cooked through. I then layered the tortillas and eggs into an 8 inch by 8 inch glass baking dish (while preheating the oven to 325 degrees Fahrenheit).

Top with crumbled cooked chorizo, sauce, and cheese of choice. I used a bit of Cheddar-Jack plus freshly grated Iberico cheese, just enough to cover the top of the layers - perfect!

Bake at 325 degrees Fahrenheit, uncovered, until sauce is bubbly, about 20 minutes.

I love these served with sliced avocado but anything fresh and seasonal would be wonderful: salsa, lime slices, onion, fresh chopped cilantro, pickled jalapeno slices, tomatoes... imagine the possibilities!

Makes four servings.

January is National Soup Month

noreply@blogger.com (Lonesome Road Studio) — Tue, 17 Jan 2012 13:23:00 +0000

What better month than cold, snowy January for celebrating National Soup Month? Unless you're in the southern hemisphere, I suppose... but then you can experiment with all sorts of refreshing chilled summer soups!

Begin your soups with either the best prepared stock or broth that you can afford, or better yet, make it yourself. Typically, stock is made with vegetables plus bonier pieces of meat, and broth is made with vegetables and only meat, giving you two different results. The bones create a more "gelatinous" quality to the stock, making it preferable for most soups and stews, and broth is thinner and perfect for very clear soups and for cooking rice, etc.

There are no real hard and fast rules of stock-making but I do stick to some general guidelines. I love to add vegetables, vegetables and MORE vegetables. I use the traditional favorites like onions, carrots and celery but also toss in leeks and shallots for their almost-garlicky flavor, and parsnips for additional sweetness. Recently I came across a chicken stock recipe that suggested using fennel and I thought of how wonderful that would be in Italian wedding soup, minestrone, or other Italian-type dishes. Putting that in the file for "next time."

Other than parsley, I don't add herbs to chicken stock or broth. I prefer to keep the basic flavor simple so the stock can be versatile. I also do not season the stock with salt, leaving that for later when I'm actually using it in a soup or other dish (I'm specifically thinking of bean dishes where the salt can hinder the cooking of the beans).

I do add one secret spice to chicken stock to give it a most delicious flavor: whole cloves. Not too many - a little goes a very long way. For me, a dash of clove flavor has the same effect as adding a tiny bit of cinnamon to some savory dishes - luscious!

The Basic Recipe:

Naturally, start out with... chicken. I used about 2/3 of a four pound whole chicken that I had roasted a couple of days earlier. We had a bit of it for a dinner, then the rest of it went into the soup pot. This actually works very well, as the roasted chicken has already released some fat, and the roasting gives it a nice, rich flavor. Remove as much of the skin as you can, and place in a large soup pot with a Noah's Ark of ingredients: two carrots, two celery stalks, two parsnips. Cut a large yellow onion in quarters and add to the pot. If you really like garlic, use it, but I find it a bit overpowering in chicken stock and I prefer to add a leek and a shallot in place of the garlic. Add a handful of fresh flat-leaf parsley and four or five whole cloves. Pour in water to cover, bring to a boil, then turn down heat, cover and simmer for as long as you wish, the longer the better. Be sure to use a slotted spoon to skim off impurities every so often, and preferably prepare the stock a day before you actually need it so it can be refrigerated overnight and more excess fat can be easily removed. Allow to cool, discard vegetables and remove chicken meat from the bones to use for chicken soup or maybe even a casserole.

The stock will become fairly gelatinous because of the chicken bones, and that's perfectly normal, fine, and preferable - it's the best kind of stock, lots of nutrients and super-rich flavor! It will liquify when you reheat it, but you might need to add more water along with the rest of your soup ingredients. The stock in the photo above became a delicious chicken and rice soup with brown jasmine rice, thyme, shredded carrots, sliced mushrooms, and a bit of saffron, giving it a unique flavor and beautiful golden color.

Whether your chicken soup has noodles, rice, dumplings or matzoh balls, you know that it's going to be absolutely wonderful because you're starting with homemade chicken stock made with lots of love!

sweet and savory bacon-cranberry rice - nice!

noreply@blogger.com (Lonesome Road Studio) — Tue, 10 Jan 2012 19:33:00 +0000

Boredom can be a bad thing, but it can also be the catalyst for something really wonderful. Like when you're tired of eating the same thing day in, day out (or what you perceive as the same thing). Tired of baked potatoes but in need of something quick and just different, I created this rice side dish one evening. It was just what I was looking for: simple, delicious and... different. The dried cranberries seem to lend their sweetness to the dish, and the small touch of curry powder accents that flavor, as well as giving the rice a nice golden color. And the bacon, well.... it's bacon! What's not to like?

This recipe uses Trader Joe's brown jasmine rice, one of my favorites because it doesn't seem as, well, brown as other brown rices. I'll let you in on a secret: I prefer white rice in all its processed splendor. Anyway, you can certainly use white rice for this dish as well; just reduce the cooking time since brown rice requires about 40 to 45 minutes.

This is all it takes to make my sweet and savory bacon-cranberry rice:

2 strips bacon, cooked and crumbled

2 green onions, white and part of green, sliced

small amount of olive oil

1/4 cup dried sweetened cranberries

1/4 teaspoon curry powder

1/2 cup brown jasmine rice

1 cup water

In a large saucepan, saute sliced green onion in a small amount of olive oil until tender and transparent. Add rice and quickly saute in the oil, then add the cooked crumbled bacon and dried cranberries. Pour in water, add curry powder, turn heat to high and bring to a boil. When boiling, turn heat to low, cover and cook on very low heat for 35 to 45 minutes or until rice is tender and liquid is absorbed. Season to taste with salt and pepper.

Makes approximately 3 servings. This is wonderful with roasted chicken or turkey, or pork.

noreply@blogger.com (Lonesome Road Studio) — Mon, 09 Jan 2012 18:37:00 +0000

During the peculiar winter "heat wave" we've had here in the U.S. midwest, the Lonesome Road grill was lit, on New Year's Eve in fact. Not that the air temperature was still warm by the time the coals were ready, and so we froze in the early dusk and evening anyway. Still, it was a nice change of pace to have a smoky meal grilled outdoors in the dead of winter. Grilling seemed so "everyday" in the summer, even almost a little repetitive. But as the saying goes, absence makes the heart grow fonder, and this brined barbecued chicken was most welcome on our plates that night!

In the past, I've always been somewhat dissatisfied with the results of brining meats. Every recipe seemed much too salty. Even though the meat was always nice and juicy, it did not compensate for the overbearing saltiness. With this recipe, I adjusted both the amount of salt used in the brine and the amount of time that the chicken spent in the brine. For the first time, I was happy with the results! Juicy and not too salty, flavorful but not overpowering. Perfect! As the final touch, I added an interesting barbecue sauce at the end of grilling; both recipes are below:

The Brining Solution

1 tablespoon coarse sea salt

2 tablespoons brown sugar

1/2 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

1/2 cup hot water

1-1/2 cups cold water

1/2 lemon, thinly sliced

1/2 small onion, sliced

1 clove garlic, sliced

Directions: Dissolve the salt and sugar in the hot water and allow to cool slightly. Add the cold water and remaining ingredients in a large resealable plastic bag. Place chicken breasts in the bag of brine and reseal. Place the bag in a large casserole dish for good measure against leakage. Brine in the refrigerator for no more than 2 or 3 hours, then prepare for grilling or baking. Discard brine. This recipe makes enough brine for four large bone-in split chicken breasts.

For The Sauce, combine:

3 tablespoons honey

2 tablespoons dry sherry

2 tablespoons tomato ketchup

2 tablespoons soy or tamari sauce

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon dry mustard (like Colman's)

1/4 teaspoon cayenne pepper

1/4 to 1/2 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder (or to taste)

Salt to taste

Use to baste on grilled meats during the final 15 to 20 minutes of cooking. Recipe makes about one cup of sauce.

atomic carrots & super freak pumpkins - the Lonesome Road Kitchen Garden 2012!

noreply@blogger.com (Lonesome Road Studio) — Tue, 03 Jan 2012 12:18:00 +0000

Atomic carrots and super freak pumpkins. Sounds like some kind of mutant science fiction vegetables. In reality, heirloom Atomic Red carrots and warty Super Freak pumpkins are part of the 2012 Lonesome Road Studio kitchen garden!

Part of the New Year's Day break was spent poring over pages and pages of all the new gardening catalogs arriving daily in the mail, with their tempting photos of gigantic heads of cabbage, heaping piles of green beans, and bushels and bushels of perfectly ripe tomatoes. Eighty dollars later, we've made some progress in planning the garden. Joining the Atomic Red carrots will be Tendersweet carrots, and the Super Freak pumpkins will be neighbors with Giant Magic Hybrid pumpkins. Fresh garden salads are a favorite on the Lonesome Road, and there will be Romaine lettuce and a lettuce blend, plus two varieties of spinach, and radicchio.
The pepper family is represented by three favorites: Cubanelle (wonderful in summer bread salad), San Martin Anchos, and Del Sol Serranos. Let's hope they grow this year; 2011 was not the best year for peppers around here.
Mr. Lonesome enjoys snow peas, and I like long slender filet-style green beans and yellow wax beans, so there will be a little of all of these in the kitchen garden again this year. I am always intrigued by the beauty of deep purple beans but that fascination fades just like their purple color after cooking. Instead, finger-length Hansel eggplants will provide the purple in this year's garden.
Don't tell anyone... but I'm not a big fan of corn even though I live in the heartland. Mr. Lonesome does though, so we will have a little patch of sweet corn this year, replacing the patch of Japanese hull-less popcorn we grew last year (and are enjoying in abundance!).
Two old favorites are making a return in the garden this year, cucumbers and white kohlrabi. This year's newcomers are Borettana Cipollini onions and Stonehead cabbage. I did not forget how awesome last year's Walla Walla onion harvest was and later this spring I will be returning to the garden center where I bought last year's sets - why mess with a good thing?
The neighbors' Clydesdales assisted with this year's garden, if you know what I mean.
Did I forget anything? Oh yes, tomatoes and herbs. The tomatoes of choice are usually paste varieties like Roma or San Marzano. We haven't decided whether to start them from seed or purchase plants later in the spring. As for herbs, we've ordered a couple varieties of oregano and I'm sure we'll have more than enough volunteer dill and maybe cilantro. Past efforts to grow perennial rosemary and tarragon were not particularly successful, but gardening is much like being a Chicago sports fan, there's always next year!
Check back to see our garden's progress, and tell me a little about your garden!

classic spinach dip - with a twist, of course

noreply@blogger.com (Lonesome Road Studio) — Thu, 29 Dec 2011 19:29:00 +0000

The best spinach dip I've ever created? Yes, it has bacon, which automatically puts this recipe in the running for "best ever" but there's just something about it that is so ... satisfying. Great combination of textures - a little crunch, some creaminess but not overdone, my newest version of spinach dip has it all.

Serve at an elegant holiday party or other special occasion, or bring along to your next al fresco dining experience with a bottle of wine and a bit of charcuterie and good cheese. Like all spinach dips, this looks beautiful served in a crusty bread bowl; this version is particularly suited to dipping with pita chips. And if you haven't tried the Archer Farms Hummus Chips with Sea Salt from Target, get a bag now. Absolutely delicious little snack, and so good with this dip!

Recipe:
One 10 ounce package frozen chopped spinach, thawed
3 slices hardwood-smoked thick cut bacon
4 heaping tablespoons minced water chestnuts
6 tablespoons mayonnaise (NOT "salad dressing")
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 to 3/4 dried oregano (try a little dill just to change it up sometimes)
freshly ground black pepper to taste
3 tablespoons crumbled feta cheese

In a skillet, cook bacon slices until crispy and drain on a paper towel-lined plate. While bacon is cooking, squeeze out as much water as you can from the thawed chopped spinach. Mince the water chestnuts and combine with the spinach. When bacon is cool enough to handle, crumble into small pieces and add to spinach-water chestnut mixture.
In a small bowl, combine mayonnaise, garlic powder, onion powder, oregano and black pepper. Stir into spinach mixture, mixing thoroughly, and add feta cheese, breaking up any larger clumps of feta cheese. Season to taste with salt (I find that little or no salt is needed with the bacon and feta cheese).
Makes about 2 cups of spinach dip.

chicken-lime-tortilla soup hits the spot!

noreply@blogger.com (Lonesome Road Studio) — Wed, 28 Dec 2011 18:13:00 +0000

Love chili? So do I, and once you've perfected "the" recipe, it's tough to change. After all, you've tweaked and pinched and sprinkled to the point where you've reached perfection; why mess with it?

For those who love chili but are past the wild experimentation stage, try a hearty, satisfying chicken tortilla soup. This one has two kinds of chicken plus white beans, southwestern-style spices and the earthy flavor of corn tortillas. Like chili, this tastes delicious the longer it simmers, and is even better the next day. Feel free to add your favorite soup veggies; this tastes great with corn kernels or diced summer squash. Tailor it to your own tastes, I know that some people do not like the flavor of cilantro but if you do, load up! Garnish with sour cream, avocado, more cilantro, a little green onion, and tortilla chips baked with a sprinkle of lime and salt. A Lonesome Road Studio exclusive...

Recipe:

1 medium yellow onion, chopped

4 cloves garlic, minced

1 tablespoon olive oil

1 lb. ground chicken

one 14.5 ounce can whole peeled tomatoes, chopped (reserve liquid)

3 cups leftover shredded cooked chicken (I used grilled chicken; wonderful addition!)

6 cups chicken or vegetable broth

2 teaspoons dried oregano

3 teaspoons ground cumin

1 tablespoon chili powder blend

1/4 teaspoon ground cinnamon

one 15.5 oz. can white kidney beans (cannellini beans), drained and rinsed

Juice of one small lime

5 soft corn tortillas, cut into squares or strips

Directions: In a large soup pot, saute onion and garlic together in olive oil until tender. Add ground chicken and cook thoroughly, breaking up as chicken cooks. When chicken is completely cooked, add tomatoes with their reserved liquid, plus the broth, oregano, cumin, chili powder and cinnamon. Stir to combine and add leftover shredded cooked chicken. Bring to a boil then quickly reduce heat and simmer over medium-low heat for at least 30 minutes but, the longer the better.

About 30 minutes before serving, add white kidney beans, juice of one lime, and the soft corn tortilla strips. Stir to blend and simmer for at least another 30 minutes, then garnish and serve.

Makes approximately 6 to 8 servings.

Can't get enough chicken tortilla soup? Check out this recipe published here last winter...

http://lonesomeroadstudio.blogspot.com/2011/02/something-little-different-for-big-game.html

the easiest party nibble ever - cheese crisps

noreply@blogger.com (Lonesome Road Studio) — Tue, 20 Dec 2011 19:41:00 +0000

Crispy. Chewy. Cheesy. And incredibly easy. Party nibbles don't come easier than these cheese crisps simply made with slices of Monterey Jack cheese and a sprinkling of your favorite herb blend. That's it!

The super-simple recipe is from "Pasta & Co. By Request" by Marcella Rosene, one of the many many cookbooks residing on the Lonesome Road cookbook shelf. Published in 1991 and distributed by Sasquatch Books (gotta love that, heh), the cookbook contains tons of delectable recipes from the Pasta & Co. take-out food shop in Seattle, Washington.

I used part of an average 8 ounce rectangle-shaped block of Monterey Jack cheese, cut 1/4 inch thick slices, then cut the slices in half to make twelve small squares. I figured that the slices would spread out in the oven, so I left a lot of space around each one when placing them on the nonstick baking sheet. My spice blend of choice was Bragg Organic Sprinkle, a delicious seasoning blend of 24 herbs and spices. You can use your own favorite seasoning, or maybe just a bit of garlic salt. The cookbook suggests herbes de Provence with lavender or hot paprika but neither of these really tripped my trigger, I was looking for something very savory. Sprinkle a bit of seasoning on the cheese squares and bake in a 400 degree oven for 10 minutes. The cheese will emerge browned and bubbling (yum!) from the oven. Transfer the crisps to a wire rack covered with paper towels.
There was quite a bit of greasiness left on the baking sheet and I was considering using a low-fat version of the cheese for the next batch but not sure if the quality would be the same since lower-fat cheese tends to be not quite so melty. Another idea is to substitute Pepper Jack cheese for the Monterey Jack - I'm wondering how they would taste dipped in a little hot salsa? Pretty good, I'll bet.
Enjoy these tasty little noshes at your next holiday get-together, for a Super Bowl party (I won't even mention the Green Bay Packers) or just whip up a batch to have on hand for snacking or serving along with a nice steaming hot bowl of tomato soup. Just remember to make much more than you think you will need; these will go quickly!

low and slow cooked holiday brisket

noreply@blogger.com (Lonesome Road Studio) — Fri, 09 Dec 2011 22:47:00 +0000

Set aside a day to enjoy the pleasures of slow food cooking; maybe while you're wrapping all of those holiday treasures, or simply relaxing and enjoying an afternoon of football. This delicious beef brisket will take up some of your sweet time cooking, but once you have the ingredients together all you have to do is enjoy the wickedly wonderful aroma... and dinner later.

This recipe was a web exclusive published in the December online version of Cowboys & Indians magazine here; and in fact, the Silver Palate cookbook from which the recipe is adapted is also perched on one of the many Lonesome Road cookbook shelves. In true fashion, I experimented with the recipe a bit as well. I used some amazing Washington state Walla Walla onions from our big garden, chopped and put up in the freezer for all those winter soups, stews, chilis and more. And I lightly sprinkled a bit of hickory Liquid Smoke on the brisket before spreading with tomato paste. Because I used the Liquid Smoke, I eliminated the salt listed in the recipe. But don't forget to grind liberal amounts of fresh black pepper on the brisket!

Jane the Dog casually waiting for a brisket to jump out of the pan.

On the Lonesome Road, this brisket was perfectly accompanied by cheesy mashed potatoes and a crisp baby spring lettuce salad. The leftover brisket tastes even better the next day and makes awesome sandwiches on a crusty roll. Enjoy!

buttery, cinnamon-y holiday winter squash

noreply@blogger.com (Lonesome Road Studio) — Thu, 08 Dec 2011 20:17:00 +0000

As soon as the first chill in the air arrives, I begin to crave the tastes of spices like cinnamon, nutmeg, allspice. Okay, maybe a little ginger, but it's not one of my favorites - small doses. And with fall and winter (and holidays') migration to more roasted and baked comfort cooking, I love this buttery, spicy, creamy winter squash creation on the side.

Very easy to prepare from frozen winter squash puree, but if you had a bumper crop of acorn and butternut squash in your garden this year, by all means use your bounty. If you use fresh squash, be sure to bake it with butter and brown sugar in the center! If simply using a frozen puree, follow my adaptation of another mouth-watering recipe from one of my favorite cookbooks, "Prairie" by Stephen Langlois.

Ingredients:

One 10 ounce package frozen pureed winter squash, thawed

2 tablespoons butter

3 tablespoons honey

2 tablespoons brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

3 tablespoons milk or cream

Salt to taste

Simply heat thawed pureed squash and add butter. When butter is melted entirely, incorporate honey, brown sugar, cinnamon, nutmeg and milk or cream. Season to taste with salt.

Makes approximately 3 to 4 servings and is easily doubled.

"Turkey with Gravy and Cranberry!"

noreply@blogger.com (Lonesome Road Studio) — Wed, 16 Nov 2011 20:33:00 +0000

Just as the Adam Sandler Thanksgiving song says, some things are meant to be paired together. A traditional Thanksgiving turkey dinner without the cranberries? Or all of those delicious leftover turkey sandwiches?
The Lonesome Road takes a couple of different turns when it comes to cranberries. One likes the jellied cranberry sauce in the can, you know the one - it makes that embarrassing noise as it sidles out of the can onto a plate, in a perfect log shape. The other one (that would be me) likes whole berry sauce, and I like flavors that accentuate and contrast with the tart flavor of fresh cranberries. That is why the following recipe is one of my all-time favorite preparations for cranberries.
Not quite a "sauce," this is more of a relish. Fresh lemony flavor combines with vinegar and sugar plus the whole arsenal of fragrant autumn spices to create a sweet and tart side dish that perfectly accompanies pork, duck and pheasant as well as turkey.
The original recipe is from one of my most cherished cookbooks, "Prairie" by Stephen Langlois. The cookbook is a collection of seasonal and regional recipes from the Chicago area (Prairie was located on Printers Row in Chicago but has since closed). Enjoy!

Ingredients:

1-1/2 cups malt vinegar (you can use red wine vinegar to cut some of the acidity; malt vinegar is very piquant)

Juice of 1 lemon

2 cups white granulated sugar

1/2 cup light corn syrup

1/2 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

One 12-ounce package fresh or frozen cranberries, washed and picked over

In a medium non-reactive saucepan combine the vinegar, lemon juice, sugar, corn syrup and spices. Bring to a full boil over medium heat.
Add cranberries, lower heat and cook on low for 10 to 15 minutes or until the skins have cracked and the mixture has thickened. Store in a non-reactive container for at least 2 or 3 days before serving so flavors have a chance to blend. Makes 1 quart.

vegetables as far as the eye can see!

noreply@blogger.com (Lonesome Road Studio) — Fri, 15 Jul 2011 11:00:00 +0000

It's that time of the year when parts of the kitchen garden are yielding produce by the piles and you could eat salads for three meals a day and it still wouldn't make a dent. But that's what you waited for all winter, right? So let's do some interesting things with all that beautiful summer bounty!

One of my favorite summertime vegetable preparations is from the terrific cookbook "Herbs Love Tomatoes, Peppers, Onions & Zucchini" by Ruth Bass, published by Storey Books. On every page there is a mouth-watering recipe using simple ingredients to make wonderful everyday meals. When you're up to your eyes with garden vegetables, the recipe "Marinated Vegetables with Tarragon" is one that you will turn to again and again.

Simply prepare 4 cups of vegetables, your choice: tomatoes, snow peas, zucchini, cauliflower, broccoli, carrots... whatever you like and have on hand that day.

Mix up the marinade:

3/4 cup extra virgin olive oil

1/2 cup tarragon vinegar

2 tablespoons fresh-squeezed lemon juice

4 tablespoons chopped green onions, white and part of green

1 teaspoon dried tarragon (double the amount if you have fresh tarragon available)

Salt and freshly ground black pepper

2 teaspoons sugar

Arrange veggies in a shallow dish, pour the marinade over them, cover and refrigerate for at least 2 hours and up to one day, stirring once.

Serves 4 to 6 veggie lovers.

It's good to play with your food!

noreply@blogger.com (Lonesome Road Studio) — Wed, 06 Jul 2011 11:00:00 +0000

"It's good to play with your food." That is the mantra of David and Patricia at Dell Cove Spice Company, home of fabulous spice blends and more to make your home cooking and entertaining even better!

The Lonesome Road experience began with a collection of Valentine-themed spice blends - The Pin-Up Girl Spice Kit, containing two each of five mixes: Indian Spice, Southwest Chipotle, Italian, Sweet and Spicy BBQ Rub, and Gourmet Pizza Topping. The Sweet and Spicy BBQ Rub is what is seen in today's Bite This! post, and it is terrific!

The rub was used on a one pound pork tenderloin. Even though time was limited to one hour of seasoning in a resealable plastic bag in the Lonesome Road refrigerator before grilling, the pork was flavorful and so savory, with a nice crust and juicy interior. The Sweet and Savory BBQ Rub is also perfect with chicken, with its unique hand-crafted blend of quality ingredients including sea salt, select dried veggies, real sugar, dry smoke spices and... coffee.
And how adorable is this packaging?!
So go on, get cooking, and explore Dell Cove Spice Company for spice kits, unique cocktail sugars, popcorn and popcorn toppings, edible party favors and more. Their online shop boasts of new exciting autumn and Christmas cocktail sugars, and they are happy to customize your order "from personalized labels to specialized culinary themes and bulk orders." Check them out today!

declare independence from boring potato salads this July 4th!

noreply@blogger.com (Lonesome Road Studio) — Fri, 01 Jul 2011 11:48:00 +0000

Brewhouse Potato Salad with Bacon

Only the first day of July and already I'm bored with the usual cook-out side dishes... until now. I wanted to create a really good potato salad with a tasty beer-based dressing and so I did a bit of research. After some tweaking I came up with my very own Brewhouse Potato Salad: slightly sweet with a touch of bacon-y goodness; the perfect accompaniment to sausages and grilled pork or chicken... and a cold one, of course!

To begin, scrub 2 pounds of red-skinned new potatoes and cut into quarters. Cook in boiling water until just tender, about 10 to 15 minutes depending on the size of the potato pieces.

While potatoes are cooking, cook 6 slices of bacon in a skillet until done. Drain off all but 1 tablespoon of bacon grease. Set aside the bacon on paper towels to drain. When cool, crumble the bacon into bits.

In the 1 tablespoon of reserved bacon fat, saute 1 medium onion, minced

then add:

1 cup beer

3 tablespoons malt vinegar

1 teaspoon sugar

Boil mixture for 5 minutes until slightly reduced, then remove from heat and whisk in:

1 tablespoon Dijon mustard

(honey mustard also works well; I used Sierra Nevada's Spicy Brown Porter Mustard)

4 tablespoons mild olive oil

When potatoes are cooked and drained, add:

1/4 cup minced parsley

2 green onions, white parts and part of light green, sliced thinly

Toss potato mixture with the dressing, 1/2 to 3/4 more teaspoons sugar (to taste), salt and black pepper to taste, and the crumbled cooked bacon.

Let salad sit for a while for the flavors to blend; Brewhouse Potato Salad with Bacon is best served lightly chilled or at room temperature.

Love bacon? Now you can even wear it!

Copper River salmon on the grill!

noreply@blogger.com (Lonesome Road Studio) — Thu, 30 Jun 2011 11:00:00 +0000

Just look at the rich color of this Copper River salmon! "What's the big deal about Copper River salmon?" you ask. Well, not only is it just about the best salmon we've ever tasted on the Lonesome Road, but it's incredibly good for you as well.

Alaska's Copper River is the tenth largest river in the United States and like its name suggests, is home to rich copper deposits along its banks. It is this river that where the Wild King, Sockeye and Coho salmon must travel 300 miles to spawn and this requires extra storage of omega-3 fatty acids. Alaska seafood also contains the lowest levels of contaminants like methylmercury, and Copper River salmon is sustainably harvested.
Above: Almost done! Here on the Lonesome Road, we simply grilled the Copper River salmon on oak planks (why mess with perfection?), but you can check out this link for some pretty swanky Copper River salmon recipes!
"Atlantis" original art belt buckle by Lonesome Road Studio.

"Never drink water; fish **** in it." - W.C. Fields

garden season - finally! (?)

noreply@blogger.com (Lonesome Road Studio) — Tue, 17 May 2011 11:00:00 +0000

Well now, this certainly has been kind of a weird spring in the Chicago/northern Illinois area! Mainly below-average temperatures with no lack of rain, followed by a brief spell of highs in the '90s. Hopefully we've "weathered" (groan) most of the unpredictability of spring and can now settle in and get a decent garden planted. If nothing else, there will be a bumper crop of mesclun on the Lonesome Road; check out the little volunteer lettuce plants (above) from last year's garden... can't wait until they're big enough to make a fresh and tasty backyard salad!

Look closely - this little dude (? - I'm not really interested in determining the sex of toads, LOL) was discovered during some rototilling. Thankfully he escaped in time...

I'm sure that everyone in the state of Georgia will hate me for saying this, but I really prefer Walla Walla onions, and they are planted in the Lonesome Road garden for the first time this year! We also planted California white garlic, there is nothing like fresh garlic instead of that puckered-up, dried-up grocery store junk. I also hope to make batches of buttery slow-baked garlic, delicious when used for garlic bread, added to soups or pasta sauces, mmmmm!

Ah, a dog's life! Jane the Dog enjoying a bit of fresh air and sunshine. She enjoys the garden too - Jane loves fresh carrots.

A Lonesome Road garden tradition - Roma-style tomatoes. I always hope for a bumper crop for making pizza/pasta sauce to freeze in the fall.

These are just a few of the things you'll find in the Lonesome Road garden. This year's plans also include popcorn, green and yellow string beans, snow peas (the husband's favorite), cucumbers, pumpkins and melons (please please please, no squash bugs this year!), carrots, and probably lots and lots of volunteer dill (like every year). Hot peppers? Definitely, as well as herbs like oregano, thyme, and basil.

[while we're on the subject of salads... try this yummy Tequila-Orange salad dressing. Perfect on mixed greens, spinach + a bit of julienned jicama and avocado!]

Whisk together: 6 tablespoons fresh orange juice, 4 tablespoons olive or vegetable oil, 2 tablespoons tequila, 2 tablespoons fresh lime juice, 4 teaspoons honey, 1 small garlic clove, very finely minced, sea salt to taste

in a pinch? try a pinch!

noreply@blogger.com (Lonesome Road Studio) — Wed, 30 Mar 2011 11:47:00 +0000

With a few basic ingredients you can create a homemade seasoned salt mixture that tastes wonderful on everything from grilled meats to steamed veggies; shake it on rice or pasta, scrambled eggs, French fries, almost anything. And, no MSG! Simply combine 3 tablespoons fine sea salt, 1 tablespoon good-quality sweet paprika (for something really interesting, try substituting smoked paprika), 1 tablespoon celery salt, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon white sugar, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne (red) pepper, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon ground coriander.

Easily increase these measurements to make a larger amount to have on-hand for the upcoming grilling season, or anytime you want to add a dash of flavor.

The chicken (above) was sprinkled with this delicious seasoned salt mixture and grilled to perfection; later this summer during sweet corn season I plan to mix up a large batch of the salt, adding some to melted butter for drizzling all over those golden ears of summer sweetness, maybe with some grilled Texas toast on the side. Oh yeah.

what the heck is haluski?!

noreply@blogger.com (Lonesome Road Studio) — Tue, 22 Mar 2011 11:00:00 +0000

Can't take another cod fillet during

meatless Lent Fridays?
Try hearty Polish Haluski!

Before I worked for a newspaper that serves a city with a large central European population, I had never heard of haluski. Ever.

A little snooping around revealed to me that this traditional Polish-Slovakian cabbage dish was very similar to something my mother used to make and I decided to give it a try.

The dish makes a great vegetarian main dish (perfect for Lent) or you can sneak in a bit of bacon on your carnivorous days (as shown in the photo). Using homemade egg noodles makes all the difference in the world but if you're short on time, use good-quality store-bought noodles (like I did). And, if you want to add more protein to this dish, try what others do: stir in some cottage cheese.

ingredients:

1 medium head of cabbage, cored and either shredded or cut into strips
2 medium onions, coarsely chopped
1/4 cup (1/2 stick) butter (you may need more)
8 ounces cooked egg noodles, either homemade or store-bought
salt and pepper to taste

Begin by heating butter in a large saute pan or large deep skillet until lightly browned; this is one of the tasty tricks of cooking haluski. Add chopped onion and cook until translucent and slightly browned. Add shredded cabbage and saute for 5 more minutes, tossing thoroughly with the browned butter-onion mixture. Cover and cook another 5 to 10 minutes then add the cooked noodles. Combine everything thoroughly, add a bit more butter if the mixture seems "dry" and cook over low heat, stirring, until noodles are heated through. Season with salt and pepper and serve.

Makes 6 servings.

Another tasty addition to haluski is caraway seeds; add them just before covering and cooking the cabbage-onion mixture.

Some people substitute rinsed sauerkraut for the shredded cabbage; I have not tried this version but I think I could learn to love it.

Can't get enough cabbage? Check out:

Cabbage Hash

and Chet Atkins' Cole Slaw

lent-ils!

noreply@blogger.com (Lonesome Road Studio) — Fri, 11 Mar 2011 12:14:00 +0000

Meatless Fridays ~
A great time to try something new!
Although the Lonesome Road doesn't observe Lenten practices, the customs and rituals of others always inspires me to try (and share) new recipes. This is one that really has become a tried-and-true favorite. Simple, inexpensive, healthy and so delicious, the Middle Eastern dish Mujadara is easily made with lentils, rice and lots and lots of caramelized onion slices. This is truly a great choice for meatless Fridays during Lent but don't be surprised if you incorporate this dish into your rotation.

Start out by sauteeing in a large, deep skillet:
2 medium onions, sliced
in 6 tablespoons of olive oil.
Cook onions until they are deeply brown and caramelized, even a bit "crunchy." Remove the onions to a paper towel-lined plate.

Add 1 cup of long-grain rice (I love to use jasmine rice) and 1 cup of lentils to the skillet. Quickly saute the rice and lentils in the caramelized onion oil, adding
1-1/2 teaspoons ground cumin
2 teaspoons salt
freshly ground black pepper

Add 3 cups of water to the rice-lentil mixture and bring to a boil. Cover the skillet very tightly then cook over low heat for at least 25 to 30 minutes or until liquid is absorbed and rice and lentils are tender.

To serve, top with the crispy browned onions.
Serves 4.
(Although lentils typically do not require soaking in water, I've found that a 1 or 2 hour soaking before preparing this dish helps the lentils cook in exactly the same amount of time as the rice, without becoming mushy.)

Can't get enough bean recipes for meatless Lent Fridays?

Check out these Cuban Black Beans!

it's called "fat tuesday" for a reason

noreply@blogger.com (Lonesome Road Studio) — Tue, 08 Mar 2011 11:42:00 +0000

Laissez les Bon Temps Rouler!

Time for the feasting before the fasting - Mardi Gras!

Since the Lonesome Road's favorite place to get authentic Cajun chow is woefully small and will be a mob scene tonight (especially with Dennis Stroughmatt of Creole Stomp performing)
I'm just going to throw on some beads and whip up a little of my own jambalaya tonight!

(Looks like this guy's had enough Mardi Gras already!)

I seldom really make jambalaya the same way twice, at least not consciously. But even though it's a great dish for improvisation, and for using up some leftovers like cooked chicken, don't just indiscriminately throw things in a big pot with some rice - "hey, I found a leftover hot dog in the back of the fridge, let's throw that in!" The recipe that follows is a general guideline to the way jambalaya is prepared on the Lonesome Road; there is room for customization but remember not to stray too far from the heart and soul of the dish.

For example, I love using andouille sausage in jambalaya. This chicken andouille from Trader Joe's is one of my favorites and combines perfectly with the other flavors of the dish but if you prefer kicking it old school and using a traditional Cajun French-style pork andouille sausage - go for it!

Another must is to use the Cajun "Holy Trinity" of seasonings - bell peppers, onions and celery - in the preparation of jambalaya. And last, include black, red and white pepper in most all Cajun concoctions, the theory being that each one of these pepper varieties produces their sensation on different areas of the tongue.

ingredients:

2 cups cooked chicken
1 pound peeled and deveined raw shrimp
1/2 pound smoked spicy sausage, like andouille, sliced
2 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, minced
1-1/2 tablespoons olive oil
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
2 bay leaves
1/8 teaspoon black pepper
1/8 teaspoon red cayenne pepper
1/8 teaspoon white pepper
3/4 cup uncooked rice
2 cups chicken or vegetable broth
1 tablespoon Worcestershire sauce

In a large Dutch oven, cook the sausage in the olive oil until browned; add the onion, celery, bell pepper and garlic and saute until onion is golden and transparent.
Add the uncooked rice and cook, stirring briskly, until rice just turns golden. Add broth and Worcestershire sauce, stirring to combine with the rice-sausage-vegetables mixture.
Bring the mixture to a boil, then reduce heat and add cooked chicken, thyme, oregano, bay leaves, and the three peppers. Cook, covered, over low heat for about 30 minutes. Add more liquid, or cook longer, if you need to.
When rice is tender, add shrimp, cover and cook for 10 minutes or so, or until the shrimp is pink and cooked through.
Season to taste with salt and more pepper if you wish.
Makes 4 to 6 servings.
Variations: Add some leftover chopped pork if you like. I also like to include crabmeat once in a while. And of course - use crawfish if you can get it!

aphrodisiac week - day two - x-rated veggies!

noreply@blogger.com (Lonesome Road Studio) — Tue, 08 Feb 2011 12:00:00 +0000

Asparagus - Exposed!!

Everyone has heard tales of the mighty asparagus spear, inspiring lust in all who dine on it. Once again, its rumored powers may only have started because of its contours, but asparagus is a good source of folic acid, which can boost histamine production necessary for the ability to achieve the Big O.

You don't have to go overboard with asparagus as they did in nineteenth century France, where bridegrooms were served three courses of the vegetable at prenuptial dinners. Enjoy it in a light primavera-type pasta dish, serve steamed on the side with classic Hollandaise, or try something a little different - an airy, light beer tempura asparagus appetizer.

ingredients:

16 asparagus spears, tough ends trimmed off
3/4 cup flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking powder
1/4 water
1/4 cup beer
2 cups vegetable oil for frying (not olive oil)

In a large bowl combine flour, cornstarch, salt, sugar and baking powder. Add water and beer to the dry mixture. Whisk together slowly until tempura batter is smooth. Pour batter into a shallow dish for dipping the asparagus spears.

In a medium saucepan or skillet, heat the oil until a drop of the batter fizzes and bubbles; then the oil is hot enough.

Dip half of the asparagus spears in the batter, transfer carefully to the hot oil and fry for about 3 minutes. Remove with slotted spoon or tongs to a paper towel-lined plate to drain. Fry the remaining dipped asparagus spears. Serve immediately.

Of course, this is a terrific tempura batter for other vegetables like broccoli, mushrooms, zucchini, eggplant, etc. and for fried shrimp as well.

aphrodisiac week - day one - oysters, aw shucks!

noreply@blogger.com (Lonesome Road Studio) — Mon, 07 Feb 2011 15:00:00 +0000

Just in time for Valentine's Day...

This week, "Bite This! The Lonesome Road Studio Kitchen" is highlighting foods rumored to be aphrodisiacs, those lust-inspiring edibles purported to enhance romantic activities.

Truthfully, most foods with claims of aphrodisiac properties were simply deemed so because, well, they tend to look like body parts that do the deed. Bananas. Asparagus. Oysters. In their defense, there has been scientific research regarding foods historically considered to be aphrodisiacs and in some cases there is evidence to support some of the hype.

For one example: oysters. Casanova ate 50 raw oysters every morning for breakfast; did this really help to "lift his spirits" or did he just really dig bivalves? Well, there is scientific proof that oysters are high in zinc which is necessary for sperm production (this fact doesn't particularly make me feel hot and bothered, but to each his/her own). And then, there's the Dynamic Duo of Sexytown, D-aspartic acid and N-methyl-D-aspartate! These two substances, which are abundant in oysters, have been shown to increase testosterone levels in lab rats (lucky rodents!). On the down side, they also increase estrogen as well, not exactly famous for increasing the sex drive. Oh well, I guess you can't win them all.

For those who do enjoy vaguely vaginal bivalves now and then,

try them with gremolata...

Most raw oyster aficionados like to promote the "going down" with a dash of Avery Island's best. There are other tasty choices as well... like gremolata.

Gremolata is an Italian condiment that most typically accompanies the Milanese braised veal dish osso buco. Its fresh, intense flavors of lemon, garlic and parsley are also well-suited to seafood and can be mixed into pastas, rice dishes, vegetables and salads.

Simply combine:

4 tablespoons finely minced Italian flat-leaf parsley
3 teaspoons lemon zest
1 small clove garlic, crushed
kosher salt and freshly ground black pepper

For a more "saucy" gremolata, add a bit of olive oil. You can also process or grind the ingredients for a slightly smoother texture. Some recipes use minced anchovy or capers as well. However, parsley, lemon zest, garlic, salt and pepper is the basis for gremolata; what you add and how you use it is entirely up to your imagination. And if oysters are involved, who knows what may happen. *wink*

something a little different for The Big Game...

noreply@blogger.com (Lonesome Road Studio) — Fri, 04 Feb 2011 12:00:00 +0000

Chicken Tortilla Soup

Part of all the Super Bowl hype is the food... who doesn't look forward to that big pot of chili that's been simmering away in the crock pot all day, or a big platter of hot wings, and the ubiquitous little cocktail wieners? Serve up your favorites but also try something a little different; chicken tortilla soup just might become a new tradition for the big game!

I created this recipe by doing a little research and combining several ideas into one big pot of tasty chicken tortilla soup; the recipe is made easy by using canned tomatoes and roasted red peppers from a jar for convenience (hey, the cook wants to watch The Packers lose, too, hehe!) but if you prefer the from-scratch route, by all means do so, with fresh garden tomatoes, just-picked sweet corn from a local farmstand, and your own special marinated roasted red peppers!

ingredients:

14 ounces boneless, skinless chicken breast
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
8 cups chicken broth
12 ounce jar roasted red peppers, drained and chopped
15.25 ounce can "fiesta" corn, the type with red and green peppers, drained
14.5 ounce can fire-roasted diced tomatoes with medium-hot chiles, with their liquid
2 teaspoons dried oregano
2 teaspoons ground cumin
1 tablespoon chili powder
1 teaspoon salt, or to taste
freshly ground black pepper, to taste
2 cups tortilla chips, broken in half
1/2 cup chopped cilantro
juice of one small lime

Simmer boneless chicken in water or broth until cooked through (about 25 minutes) then cool and shred. (Save liquid for another use, like cooking rice or vegetables, or just add it as part of the 8 cups of broth you'll need for this recipe.) Set aside shredded chicken.

In a large soup pot, saute the onion and garlic in the olive oil. When translucent, add the shredded chicken, broth, roasted red pepper, corn, tomatoes and chiles, and the oregano, cumin, chili powder, salt and black pepper. Combine thoroughly and allow to simmer together at least 45 minutes (you can use less time, but the longer it cooks, the better it is!).

At the very end of cooking time, add the tortilla chips, cilantro and lime. Quickly combine, then serve hot, garnished with lime and cilantro. Another delicious and pretty garnish is multi-color tortillas cut into strips, lightly toasted in the oven then drizzled with lots and lots of lime juice and sprinkled with sea salt.

This makes approximately 8 servings and... if made in advance, it will be even spicier the next day.

gimme some skin!!

noreply@blogger.com (Lonesome Road Studio) — Mon, 31 Jan 2011 12:00:00 +0000

Super Snacks for The Big Game!

Whether you actually watch the football action, or just tune in for the commercials, everyone can agree that the Super Bowl is one of winter's finest foodfests.

What is it about football that encourages such gastronomic indulgence? True, I've been to some major league baseball games where there was tailgating but nothing like football games, or the incredible spreads at home parties everywhere. Fire up some pork chops before the big golf championship? Whip up a giant cauldron of chili for the gymnastics tournament? Not likely but who knows, maybe football's savory spirit will someday infiltrate other sports as well.
While you're cursing the quarterback or laughing at the newest Snickers commercial, feast on a few of these luscious bacon and cheese potato skins. You can bake the potatoes in advance to save time; quickly remove the foil from the potatoes after baking to reduce any "wrinkliness" in the refrigerator later.

If you're using bacon for your skins, I highly recommend the flavor and quality of Applegate uncured "Sunday Bacon." As a card-carrying Team Bacon! member, this product is one of my favorites. You will not believe the hardwood smoke aroma of this bacon! It does not shrink up into shriveled little strips, and there is very little excess grease to pour off. Truly a quality cured meat!

On the Lonesome Road, we generally try to use low-fat dairy products; however, there are some instances when this isn't the best option or doesn't produce the best results. Potato skins are one of those instances; I prefer to use full-fat cheese for its melting qualities and it generally seems to brown better.

When you're ready to assemble the potato skins, cut each baked potato in half and scoop out the insides so there is about 1/4 inch of potato in each shell. Then, the shells will need to "dry out" a bit so that they will be crispy when finished. Sad truth: frying the skins before filling them really does taste better, much like a McDonald's apple pie. However, if you're trying to cut down on a few fat calories you can bake the shells first. I've done this by putting them on a foil-lined pizza pan in a 450 degree Fahrenheit oven for ten minutes face-up, then flip them over and bake another 15 minutes or so. Potatoes will be ready when they no longer stick to the foil when they are face-down.

Now the fun part! The fillings are entirely up to you but I like a classic combination of Cheddar cheese, bacon and green onions or chives.

For a change, try some of these ideas:

herbed cream cheese
blue cheese
chili
taco meat
chorizo
chopped smoked ham
Canadian bacon
hot or sweet Italian sausage
broccoli
mushrooms
chili pepeprs
olives, green or black
giardinera
black bean and corn salsa with Jack cheese
your favorite pizza toppings + marinara sauce and mozzarella cheese
fresh spinach, garlic and feta cheese

When your masterpieces have been created, simply broil until the cheese is bubbly.

Depending on the size of the potatoes, plan on at least two skins per person but if the potatoes are small or if I am at the party, do allow more!