There has never been a more one-of-a-kind pizza like the bar pizza. For the most part they are never good, many times they are awful, but that has never stopped anybody from ordering one. Patrons order them because they are drinking. Combine it with hunger and it makes these pizzas far better then they would ever be if a shot of better judgement was in hand. Without exception a bar pizza reigns over the pink pickled eggs languishing in the murky liquid of the large glass jar back by the whisky. Bar pizzas are also infinitely better then the microwavable cups of Spaghetti-Os or the burritos ensconced in a cardboard tortilla. Even so, that doesn’t make them good. Continue reading
It is almost August. The month in which my parents would always load me and my siblings up in the car and we would head to the east coast for vacation. It was as much a search for a cool ocean breeze as it was a temporary reprieve from the mundane everyday Midwest. Continue reading
You don’t need a recipe. You can make these from scratch and it will take you less then 10 minutes. Of course that doesn’t include grocery time, I am making the assumption you did a little pre-planning. Although when I made this the other day it came out of leftovers, no planning required. (Don’t want to make the tzatziki, sub in ranch dressing and go for it.)
Pile good quality corn chips onto a plate. If you are making the ranch/tzatziki sauce scoop about 1/2 cup of mayonnaise into a bowl, just eyeball it don’t dirty a measuring cup. Add a splash of buttermilk, milk, or kefir and whisk it to make a smooth dressing. To thick, thin it out with another splash of liquid. Add a half a tablespoon of chopped dill. No dill, use dried oregano just make sure to let it sit and hydrate in the dressing for a few minutes. Again just put it into the palm of your hand, does it look like half a tablespoon? Toss it in, add salt, pepper and a little lemon juice if you want. Stir it again then set it aside until you get the rest of the ingredients together.
Slice some grape tomatoes in half, cut some olives, pit them if you have the fancy kind but pitted California black olives work fine. Chop some cucumbers, I like the baby kind but big ones work too. Any kind of cooked chopped-up ground meat works here. Don’t have any animal protein around, drain a can of chickpeas and rinse them.
Drizzle the chips with the tzatziki, top with everything else, add a bit of crumbled feta, a sprinkle of minced parsley and green onion, if your heart is in it, and serve.
Great barbecue is about the cut of meat, the smoke, the rub, and the sauce. But just because sauce is only one part of the equation, doesn’t mean it shouldn’t be excellent. In fact, barbecue sauce should be so delicious that you can use it for much more than simply dipping or brushing. Continue reading
I was probably thirteen or fourteen years-old the first time I had a fried bologna sandwich and I will never forget it. I was watching some TV show and they ate it on the show. I thought I had seen the most amazing culinary treat ever. I went to the kitchen and made one and was shocked to find bologna was even better hot.
I used to save my school lunch money, for things I shouldn’t have been buying, and came home from school starving. My mom wouldn’t make me anything to eat because it was my fault I was hungry. That said, she didn’t care if I made something for myself and from that moment on fried bologna became a staple.
This is my ode to the days of old, I don’t eat one of these often but when I do this is how I want it served.
4 thin slices of good garlicky German bologna, French garlic sausage, or mortadella
2 slices of Challah, toasted
1 large egg
1/3 cup heavy cream
1 1/2 teaspoon Nathan’s mustard
3/4 cups grated white American cheese
3 dashes Worcestershire sauce
2 dashes Crystals Hot Sauce
1 tablespoon canola oil
1 green onion, sliced
1. Place a small sauce pan over medium heat and add the cream and mustard. Bring to a boil and then reduce the heat. Add the Worcestershire, hot sauce and cheese. Stir to combine and continue to heat until the cheese is melted. Remove from the heat and keep warm.
2. Place a medium saute pan over high heat.
3. Fold each piece of bologna in half and then into quarters so it looks like a triangle. Place the four triangles into the hot saute pan and sear until it looks like a hot dog that was over cooked on a campfire. Remove the bologna and place it on the bottom slice of Challah and top with the remaining toasted bread.
4. Reduce the heat on the pan and add the oil. Fry the egg to your desired doneness.
5. Pour the desired amount of sauce over the top slice of bread and then top with the egg and green onions. Serve with an ice cold Pepsi, or Coke if you must.
by Lynda Balslev @tastefoodblog.com
It’s the weekend of advent, and I am sitting in my California living room, sipping gløgg and watching the flames dance in the fireplace. It’s raining outside. As I listen to the drops furiously pellet the windows and tap dance over the wooden deck, I take another sip of the steaming spiced wine and sink further into the sofa. I don’t mind the weather one bit. It reminds me of Denmark.
I lived near Copenhagen for 6 years with my Danish husband and our 2 children before we moved to California in 2007. Each first advent weekend before Christmas we would load up our car with kids, dogs and provisions and drive 1 ½ hours to my sister and brother-in-law’s farm, a thatch roofed cottage nestled in a pine and beech forest in the center of Zealand, the largest island of Denmark. The capitol, Copenhagen, was a mere 60 kilometers away, but once we turned off the main highway and snaked our way over the gently rolling hills deep into the wooded countryside, we might as well have been a light year from the bustle of the city.
The winter sun is finicky in Denmark. If it shows its face at all, it’s austere and reserved, never shining too high or bright, shimmering white like an icy Nordic beauty. More often than not, it rains. Mindful of the elusive daylight, we would immediately get to the task at hand upon our arrival. The youngest kids would be swathed in fleece and goose down suits, and the adults would pull on their hardiest outerwear, while stuffing their pockets with bottled libations capable of fortifying a grown man in near freezing temperatures. Strong, dark Danish beer is the best portable antidote to the winter climate.
Three generations of family would pile into the flatbed of the battered old Land Rover, where we bumped and swayed as my brother-in-law navigated the rugged pitted paths and trails as only he could do, the hired game keeper for this compact and tidy forest kingdom. Finally the truck would grind to a halt in a clearing, who knows where, and we would tumble out of the truck with wicker baskets and burlap bags in hand. Every man, woman and child would scatter in 4 directions, scurrying about gathering twigs, pinecones and moss from fallen logs, low hanging boughs and the forest floor. We had to work fast. The silvery sun, if visible, would begin its descent at 3 pm, and the cold would eagerly creep in, numbing our fingers, toes and tips of our nose, despite the paddings of wool and fleece. Long shadows would grow between the trees, challenging our footing and teasing our imaginations. If you believe, then this is the time you would keep watch for the forest spirits and elves who would make their presence known, and if you didn’t believe, then you would take another long pull of the hoppy Christmas brew, and be very careful with your step. As the darkness marched in, we would climb back into the truck with our collected loot and head home to the warmth of the farmhouse, glowing like an ochre beacon in the dusky valley.
The pillowy warmth of the kitchen would envelop us like a plump grandmother as we walked indoors and shed our cold and soggy clothes. Muddy boots would be replaced with felt and shearling slippers, fires would be stoked in the ovens and the stove would be lit under a cauldron of gløgg, a heady purple concoction of wine, spirits, fruit and spice. The convergence of our chilled bodies with the warmth of the crackling fires would fog up the leaded window panes with steamy silhouettes reminiscent of shadowy mountainscapes. It might have been cold and wintry outside, but inside everything was warm and toasty. We then laid claim to a space at the long farmhouse table where our forest harvest was dumped and heaped in the center. Candles would be lit for hygge, the special Danish brand of cosiness. Adults and children would sit shoulder to shoulder on the long benches and get to work, weaving branches into wreathes, candle holders, and tree ornaments bejeweled with holly and moss. While we did this, the scent of orange, cinnamon and cloves would waft through the room from the simmering gløgg. My sisters-in-law would take turns making batches of æbleskivers in worn well-seasoned cast iron skillets with golf ball sized indentations in which the cakes nestled. A continuous cycle of platters of golden pancakes would be passed up and down the table. We would pluck a few and dip them in bowls of homemade strawberry preserves – a whisper of summer past – and sprinkle with powdered sugar before greedily devouring them, washed down with mugs of hot spiced wine.
This is the 6th winter we won’t be in Denmark for Christmas. The rain has stopped outside, and from the sofa I can see spots of blue sky peeking through the towering redwoods on our steep hill. Friends will be arriving shortly. It’s time to get up and prepare the batter, since it must rest for at least an hour. If the rain holds off, we will take an afternoon walk by the lake near our house. Then we will return home, and while my family and our friends sit by the fire and sip gløgg, I will make aebleskivers.