Happy Almost 4th of July!

A Blog A Day For A Month: Day 3. Only 28 more days to go.

Tomorrow is the 4th of July a time of family cookouts, fireworks and friends. Instead of the same ole boring hotdogs and dried out, overcooked hamburgers on the grill, try this easy recipe that's full of flavor guaranteed to be the hit of the party.

Garlic Marinated Chicken Breasts
Serves 4

4 boneless, skinless chicken breasts
1 bottle Kraft fat~free Italian salad dressing
3 garlic cloves, finely minced
2 large shallots, finely minced
1/8t cayenne pepper
1t dried oregano

Place chicken breasts in large zip~lock bag. Whisk together all marinade ingredients and pour over chicken. Seal bag and refrigerate at least 8 hours.

Remove chicken from marinade and pour marinade into saucepan. Grill chicken, turning once, until done. You should not have any grill flame~ups since the marinade is fat~free. While chicken is grilling, bring marinade to boil, reduce heat and cook until thickened. Serve as a dipping sauce with chicken.

Have a happy and safe 4th and remember ~ alcohol doesn't mix any better with fireworks than it does with driving!

Extra Wine? Not in My Glass (Unfortunately)!

A Blog A Day For A Month: Day 2. Only 29 more days to go.

A couple of days ago there was an article in The Los Angeles Times discussing a study published this week in the journal "Alcoholism: Clinical and Experimental Research" claims that alcoholic drinks served in bars and restaurants are often larger than the standard size and contain more alcohol. The study went on to claim that the average glass of wine served in a bar was 43% larger than standard.

Huh?

First, I'd like to know who really reads that journal. Then I'd like to know which bars and restaurants they studied and where they're getting their glasses of wine!

I went out the other night with Sandee for a cocktail after work and I can guarantee that my glass of wine was certainly not almost 50% more than a standard glass of wine. Now granted, it was happy hour. And my glass of wine was $1 off the regular price. But it sure looked like instead of serving the regular glass of wine for $1 less than their standard price, they served $1 less of alcohol and charged me $1 less.

When a bar/restaurant can charge $8/glass for a bottle of wine that retails for $16, food prices rising over 20% in the last year alone, a Bear market on the horizon and gas averaging over $4.25 nationally a little extra wine would really help dull the pain.

I Get A Glow From Zinfandel

A Blog A Day For A Month: Day 1. Only 30 more days to go.

I get a lot of e~mails from friends sending jokes, cartoons and other funnies that make me smile. Here's Maxine, one of the greatest cartoon characters of all time, and it's scary how many of her witticisms apply to my life.

While you may find it hard to believe, I do like to visit with Bacchus every once in a while. OK. I admit. Visiting time is normally around 5:00 p.m. Every day. But it's important to keep in touch with friends.

So back to Maxine. I love this cartoon ~ it's so me! I don't "do" the sun. Unlike Sweet Husband Tim who walks out into the sun and turns a deep dark golden brown, when I sun all I do is burn, turn red, peel, burn, turn red, peel, repeat process.

So if you want to get your glow on with Zinfandel, here's a Yummy! recipe to get you started.

Zinfandel Cioppino
Modified from Epicurious.com
Serves 6

1 large fennel bulb and 3" of stalks, diced, reserve 4 fronds for garnish
1 large onion, diced
1/2c celery, thinly sliced
1/2c carrots, small dice
3 garlic cloves, minced
2 bay leaves
1t dried thyme
1 pinch red pepper flakes
1/4t Old Bay Seasoning
salt and pepper
1 ~ 28oz can diced tomatoes
1/2c vegetable stock
1 bottle Zinfandel ~ divided use
8oz clam juice ~ can use Clamato Juice
1/2 pound halibut, cut into 2" pieces
1/2 pound jumbo shrimp, peeled, deveined
1 pound mussels
8oz clams, canned, do not drain

Open Zinfandel, measure 1c and set aside. Pour a glass of wine and enjoy while cooking.

Heat oil in 6~quart soup pot over medium heat. Stir in fennel, onion, celery, carrot, garlic,bay leaves, thyme, red pepper flakes, Old Bay Seasoning and salt and pepper. Cook, stirring, until vegetables begin to soften ~ about 4 minutes.

Add tomatoes with their juices, vegetable stock, 1c reserved Zinfandel and clam juice. Bring to boil. Reduce heat and simmer 30 minutes.

Check your wine level. Pour another glass if needed. Stir in seafood and cook, uncovered, until seafood is just cooked through and mussels open wide, approximately 5~6 minutes. Discard bay leaves and any mussels that remain closed after 6 minutes.

Enjoy!

31 Days and 31 Recipes

In case you haven't noticed, it's been almost a month since I've written a blog.

Well, that's about to change.

Dramatically.

I just joined a Blog Group called NaBloPoMo otherwise known as National Blog Posting Month.

July is Food Blog month. All you have to do is write a blog every day for a month, about that month's topic, and you get a Web Badge.

Big deal you say. A Web Badge. Actually, the badges are pretty cool. And very few people actually can blog every day.

So. I've challenged myself to write a Yummy! blog every day.

Some days will have recipes.

Some days will have recipes with photos.

Some days it'll be easy.

Most days, I expect, it will be a challenge.

Or a chore.

But, my friends, please keep me motivated. Write comments. Ask for recipes.

31 days. 31 recipes. Yikes! Why couldn't February be Food Blog month?

Yummy~issimo! Recipe Sour Thanks To The Cicadas!

The cicadas are still here. And, they're going to be here for at least the next five freaking weeks!

There's one good thing about cicadas though ~ the birds eat so many of them, that they don't eat my sour cherries. This is the first time in about 15 years that I've had cherries. And, boy do I have cherries!

The cherry tree stands about 20 feet tall and is absolutely loaded this year. Sweet husband and I picked last night and my mouth was watering for a sour cherry pie.

So I guess the freaking, flying, red~eyed loud mouthed cicadas are good for something.

Debbie's Sour Cherry Pie
Serves 8

Crust:
2c all~purpose flour
1t salt
3/4c + 1T butter flavored Crisco
1/2c ice cold water
1T sugar

Filling:
3T quick~cooking tapioca
2t pure almond extract
2T cornstarch
1/4t salt
1 1/4c sugar
6c fresh sour cherries, pitted
milk, to brush crust
1T sugar to garnish crust
whole nutmeg, to garnish crust

To make dough: In large bowl, thoroughly stir together four and salt. Add the shortening and mix until mixture resembles coarse meal. Measure out 7T ice water and sprinkle over flour mixture, tossing with a fork until evenly incorporated. Gently knead until the dough holds together smoothly when pressed between your fingertips. If necessary, add 1T or more water to moisten. Dough should not be dry.

Turn dough out onto large sheet of waxed paper. Gently knead until the dough holds together and is very smooth. Divide dough into two sections. Roll out dough between layers of waxed paper until it is a 11" round. Peel off top layer of waxed paper flip into 10" pie pan. Peel off remaining layer of waxed paper. Roll out top dough between two layers of waxed paper but do not remove paper until ready to top cherries.

Preheat oven to 425. Finely grind tapioca in spice mill. Place cherries in large bowl and add ground tapioca, cornstarch, salt and sugar. Toss well and let stand 30 minutes.

Fill bottom crust with cherry mixture. Remove one layer of waxed paper and flip onto cherries. Remove second sheet of waxed paper and crimp edges together. Cut several steam holes in top crust. Brush with milk, sprinkle with sugar and grate a little fresh nutmeg on top of crust.

Bake 30 minutes. Reduce oven temperature to 375. Continue to bake until crust is deep golden brown and filling is bubbly in center, 35~45 minutes. Cover with foil if crust gets too brown.

It's Yummy~issimo Versus The Cicadas ~ And The Cicadas Are Winning!

I haven't posted in a while ~ you know how life sometimes gets in the way. We had a sudden, and very unexpected, death in the family. In addition to the family trauma, I was booked solid with cook days. That meant moving clients around so I could be gone for several days. Double cook days before and after.

But if that's the worst of my problems, then my life is great! And it is.

Opened yesterday's Cincinnati Enquirer and found a 2~page article about my buddy, Shayne Graham. The article talks about his condo, his cars and his sports memorabilia collection. It even talks about Yummy~issimo! ~ well, to some degree. I'm "the chef he uses occasionally" ~ if occasionally could be described as 3 or 4 times a month.

Sweet husband Tim was out yesterday running errands and buying unnecessary junk at yard sales and I was hiding in the house away from the billions of red~eyed, disgusting, loud mouthed flying roaches that have taken over Cincinnati ~ otherwise known as cicadas. Sweet husband wanted to take me out to lunch but it was hot and humid and I'm so tired of the cicadas dive bombing me when I'm outside that I decided to pass on lunch out.

Oh hell! Now I have to come up with something for lunch! Using a lot of leftovers, I made a great non~traditional chicken salad that I think several of my clients will love. I grilled out the other night and had one large chicken breast left over that had been marinated in my fat~free garlic~basil Italian dressing. When I grilled it, I reduced the dressing down to serve as a dipping sauce and then refrigerated the leftover chicken in the sauce. Here's the recipe ~ as close as I can tell. I rarely, if ever, measure anything, so you may like more or less of any ingredient.

Debbie's Yummy! Chicken Salad
Serves 4

2c diced chicken breast
1/2c remaining garlic~basil Italian dressing ~ use fat free Zesty Italian in the bottle and you'll be fine
4 green onions, thinly sliced
1/2 red bell pepper, diced
2 garlic cloves, finely minced ~ yeah, I know there's already garlic in the marinade but, let's face it, you can NEVER have too much garlic!
2 celery heart stalks with leaves, thinly sliced
1T sesame oil
1/4c peanut butter, heated to thin it
red pepper flakes ~ we like it hot so I probably used 1/2t but I'd start with just a pinch and add more as desired
2/3c chopped toasted pecans
1/2c dried cherries
salt and pepper
4 slices sourdough bread, lightly toasted
1/2c Asiago cheese, grated
1 green onion, thinly sliced, for garnish

Preheat broiler. Heat peanut butter in non~stick pan until it is runny. Mix all ingredients in large bowl and toss well. Add peanut butter and toss. This sandwich is served open face. Divide chicken salad into 4 equal portions and heap on sourdough bread slices. Sprinkle with cheese and broil until cheese is melted and bubbly ~ 2~3 minutes. Garnish with green onions. Yummy!

Still hiding in the house today away from the cicadas!

Still Searching for the Perfect ManMar Recipe

All is just about perfect in my little sliver of paradise.

Sitting on the balcony overlooking the bay, glass of wine by my side, our trip to Puerto Vallarta has been everything and more we’ve hoped it would be. Our resort is in the middle of the bay, about half way in between downtown PV and Bucerias, surrounded on 3 sides by mountains and jungle. For the first week, we didn’t do much more than eat, sip ManMars and take a nap every day.

We’ve spent the last couple of days exploring downtown PV, wandering the flea market, stopping every block or so to sample another $1 margarita, or just to sit and watch the people go by.

We found a great bar/restaurant overlooking the boardwalk called The Cheeky Monkey. We were initially intrigued by the $1 margarita sign advertising “Cheap, Chilly, Cheeky” margs so we decided to stop and check it out. Expecting a thimble~full of tequila~less ritas, we were surprised when jumbo margaritas with a good punch of tequila were delivered. And, then the monkey visited. Or, should I say, he jumped into Tim’s arms. Several margaritas later we sadly bid the monkey a fond adios.

We found another great restaurant off the beaten path where the daily special was $25 including soup or salad and a large glass of wine. Can’t go too wrong there, right? Sweet husband didn’t have the daily special, feasting instead on mustard glazed mahi. Fabulous! Jorge urged me to have the especial du dai and I begged for the recipe.

Below is the recipe for Cinnamon Shrimp. Or, at least I think it’s the recipe. It’s as close as I could understand with Jorge's broken English and my non~Spanish. I’ll try this when I get home and if it needs modifications, I’ll let you know.

I could get used to this!

Margaritas, mountains, dolphins in the bay every morning, star~filled skies every night and the sound of the ocean waves crashing right below me.

Today’s Spanish lesson ~ dos por uno Corona, quarto por dos margarita. These two phrases are very important if you find yourself at happy hour. Fortunately happy hour translates in every language and I’m heading down to partake now.

Adios!

Jorge’s Cinnamon Shrimp
butter
3 cloves garlic, finely minced
2 shallots, finely minced
3T sugar
1 bottle red wine ~ recommend dry red from Chile
1/2T cinnamon
Sesame seeds, toasted
Sauté shallots in red wine until soft. Add garlic and sauté 1 minute. Do not burn. Add sugar and cook, stirring, until melted. Add red wine and cinnamon. Cover with foil or tight fitting lid and simmer 45 minutes or until thick. Remove from heat. Strain, cool and keep refrigerated for up to 7 days.
Sauté fresh shrimp in olive oil until barely cooked. Remove from heat and toss in warmed sauce. Garnish with toasted sesame seeds.

I recommend serving this with coconut, lime and cilantro rice, sautéed fresh veggies and a large glass of red wine. This sauce would also be wonderful served over salmon or with pork or chicken.

Recipes, Margaritas and Fun in Puerto Vallarta

Hola mes amigos!

Sweet husband Tim and I are in Puerto Vallarta for two weeks and I’m on the mission to find the perfect mango margarita. We arrived Thursday afternoon to perfect blue skies, 80 degrees, sunshine and an ocean view that is breathtaking.

Spoiled brat that I am, we moved up to a top floor corner suite with a wrap-around balcony. And, there was nothing wrong with our original two bedroom suite ~ it just didn’t have as good of a view. I mean, let’s face it, if you’re going to spend two entire weeks looking at something, it should “something.”

So I’ve tried mango margaritas (ManMars) in quite a few bars so far and the winner right now is Claudio’s in Bucerias. It’s a little hole in the beach about a 25~30 minute walk from our resort but their ManMars are sweet and tart, with lots of mango and lots of tequila.

We stumbled on Claudio’s quite by accident. Sweet husband wanted to walk down the beach to the market. Spoiled brat needed to stop, rest and have a margarita. Well, more have a margarita than anything else. Viola! Claudio’s to the rescue. We enjoyed their ManMars so much that after we marketed, we went back for more! While on our second ManMars visit, we sampled what I called “Great Green Garlic Goop” more commonly known to the locals as Green Jalapeno Dip.

Amazing. Outstanding. Awesome. Wow. Yummy!

Here’s the recipe for Claudio’s Great Green Garlic Goop:

4 heads garlic
1 large jalapeno, top, ribs and seeds removed
1/4c onion, chopped
1/4c vinegar
1/2c olive oil
Cut the tops off the heads of garlic. Preheat oven to 400 degrees. Place garlic cloves on foil squares, top with olive oil, twist tightly closed and place on baking sheet. Roast 25~35 minutes or until garlic cloves are soft. Let cool.
Squeeze roasted garlic out of heads and into food processor. Add jalapeno and onion. Pulse until finely chopped. Add vinegar and blend until smooth. With food processor running, add olive oil in a slow, steady stream until garlic goop begins to emulsify. You may not use the entire 1/2c of oil. This should be the consistency of a runny mayonnaise. Serve with warm pita wedges.

This Spanish language thing is a breeze ~ tequila, enchilada, amigo, si, dos mango margaritas. More Spanish lessons in the days to come.

Yummy~issimo! Party for Beth

Dear Friend Beth was in town over the weekend. Do you know what that means? That means a party at Chez Spangler to celebrate!

Whoohoo!

Beth is a photographer. Not just a photographer ~ but a PHOTOGRAPHER. She's good. Damn good. So I begged, pleaded and offered to have a party if Dear Friend would take a new photo of me. The last one she took was two years ago. My hair was super, super short. If you remember that pic, realize that I added about 2" of hair in Photoshop. So imagine how short it really was!

Chef Debbie Spangler, CPC
Originally uploaded by yummyissimo

I'm seriously pleased with this new photo. Who cares that I'm 50 with blotchy skin, crows feet, wrinkles and all the other problems that go with being 50. That's what Photoshop was developed for, right?

Oh, I also offered to help her photograph a bat mitzvah on Saturday. No biggie, right? Snap a few shots. Nothing to it.

Right. Just like when people say they'd like to be a Personal Chef. All I do is cook, right? I'll get back to that little while.

Kristy and Beth
Originally uploaded by yummyissimo

So. Back to party at Chez Spangler. Besides the usual culprits ~ Kristy and Ryan and Tom and Vicki ~ we were blessed with the presence of Cory and Maryann. We all adore Cory but don't get to see him very much and it was a delight for all of us to see him and his darling wife, Maryann. Maryann is one of "those" women ~ you know what I mean. She's petite, perfect figure, fabulous clothes, perfectly put together and the nicest, friendliest and most gentle person you'll ever meet. If I didn't love her so much, I'd hate her.

So, anyways. Party at Chez Spanger was a success. How could it not be with amazing friends like mine, top shelf libations and a few of my favorite appy recipes. I didn't make much ~ just a few of my favorite things. Move over Julie Andrews or I just may burst into song.

Bourbon glazed beef tenderloin
Spicy crab dip
Creamy caviar dip
3~onion dip
Some of my favorite cheese selections
Lots of stuffed olives ~ garlic, provolone and feta stuffed
Black peppercorn pate

Said party ended around midnight. Not bad by Yummy! standards.

However.

I promised to help Dear Friend photograph the bat mitzvah bright and early Saturday morning. Dear Friend came over early on Friday ~ around 2:00. She took the photos and then we opened the champagne hours before the party officially began.

Beth
Originally uploaded by yummyissimo

By the end of the evening, she'd had a couple of glasses. I drank a bottle ~ or so. And don't forget ~ I have to clean up the kitchen after everyone left so I didn't hit the sheets until after 1:00 a.m.

Dear Friend picked me up at 8:15 bright and early Saturday morning. And I schlepped the equipment for her. All of the cameras, all of the tripods, all of the umbrella shades, all of the lighting equipment. There must have been 700 pounds of equipment.

I jest. It wasn't any more than what I carry on a daily basis. It just seemed like more to my champagne~drenched brain. And then she expects me to focus one eye into a 2" digital square to take some pics.

Now I've never been to a bat mitzvah, or a bar mitzvah for that matter. So I had no idea about the after party. Held at one of Cincinnati's large hotels, there must have been 40 kids under the age of 10. And then the teenage girls. Good Bacchus, the teenage girls.

I've just never been around them. I don't know how to deal with them.

And the worst part of the entire day was that I wasn't privy to the open bar.

How unfair is that!

Now Dear Friend is back in North Carolina. I miss her. I'm ready for her to book another bat mitzvah just so I can see her again.

And I'll even help her again so we can spend more time together.

Love you and miss you Dear Friend.

This Post Has Nothing To Do With Yummyissimo or Personal Chef Services

Today I had one of those "nice" days.  I like everyone.  I try to be nice.  

And it's very, very seldom when I have one of those days.  

You know what I'm talking about.  It's gorgeous outside.  OK ~ it's partly sunny, high 40ish degrees, with a steady wind ~ but right now that's freaking great for Cincinnati.

Anyways.  I was feeling nice.  

So.

I pulled into the gas station and filled up the Yummy~mobile ~ $82 worth of fill.  

Still feeling nice.

A car pulled in behind me as I was finishing up.  You could barely see the head above the steering wheel.  Think traditional "little old lady" behind the wheel.  The kind that scares the hell out of you when they're driving on the same road as you are.

Gray hair, legs aren't working as well as they used to, Coke~bottle glasses, and alone.  She reminded me of my great~grandma.  Yeah, the one who taught me to cook.

I'm feeling nice today.  Don't ask why.  There is no reason.  Sometimes I'm just funny that way.

I walk back and ask LOL if I could pump her gas for her so she doesn't have to get out of the car.  

It's the middle of the afternoon.  In the middle of a crowded gas station. Her response was something that I can't write for polite eyes.  

I didn't know little old ladies knew those words!  Well, actually G~Grandma DID know those words.  But that's a different blog.

Needless to say I ducked my head and scampered back to the Yummy~mobile tail tucked behind whisk.

Not feeling so nice.

You know what my good deed will be for Friday?  

Dear friend Beth will be here tomorrow.  Yeah!  I'm having a few people over to Chez Yummy for appys and cocktails.  Well, at least I'll feel good about that dasterdly deed!

Oh, BTW, look for blog party pictures and recipes ~ if I'm feeling nice.

And look for a blog about my next "nice" day when you're strapping on your ice skates in 200 degree heat.