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Sunday, January 31, 2021

Meal No. 2769: Korean Beef Bowls

Back on Saturday January 23rd, I had some ground beef to use up and decided to go with the Korean beef bowl recipe that I'd tried for the first time back in the fall. Once again, it was quite good, and a bit spicy, although I upped the sauce too much and made it a bit soupy. Still, I think this is a meal worth bringing back with reasonable regularity.

Also, that chilly morning, the Roediger House was graced with a multi-hour visit from the neighborhood hawk, who does so enjoy the tempting prey who are attracted here by all the bird feeders I've got. I didn't get to see predatory action but I enjoyed snagging a shot of him with the morning sun full on his breast.


Based on "Healthy Korean Ground Beef with Vegetables," from Kristen McCaffrey of the SlenderKitchen.com blog. [Published 13 July 2020]

Saturday, January 30, 2021

Meal No. 2768: Salmon Croquettes

Thanks to a recipe from my sister Allison, Friday night before last I tried making salmon croquettes for the first time, and they were awfully darned delicious. There was plenty of salmon left over from the previous evening and, with a little enhancement and modification here and there, I took the guide that she sent me and the result was well worth repeating one of these days. The bonus on the plate was the addition of a nearly perfect aioli, based on a recipe from friends in New Jersey. Yet another fine supper here that night!


Adapted from "Salmon Burgers" (p. 396) and "Herb Sauce" (p. 395), from Denise Austin, Shrink Your Female Fat Zones, Rodale Books (2003).

"Chili-Lime Aïoli," from David Wald of Princeton, NJ, May 2009.

Friday, January 29, 2021

Meal No. 2767: Roasted Salmon on Avocado Ranch Salad

On the first full day of the Biden Presidency a week ago Thursday, it was liberating to wake up and check the Twitter feed without having to worry about what mood the President woke up in. As someone else tweeted, it's like coming out of a hostage situation. Isabel Wilkerson said, "Just now starting to realize the emotional toll, the psychic weight we have carried, what it does to the spirit to hold your breath for this long." Amen, and amen. So it was a very good day, and at its conclusion, I had a middling meal of spiced salmon on romaine hearts with a renewed batch of creamy avocado ranch dressing. Boy howdy, I sure wish I'd used fresh garlic this time, because there was a cost to the taste.


"Creamy Avocado Ranch Dressing," by Traci Antonovich of TheKitchenGirl.com. 

Thursday, January 28, 2021

Vanilla Birthday Cake with Old-Fashioned Buttercream Icing

On Wednesday, January 20, 2021, this household celebrated the inauguration of Joe Biden and Kamala Harris mostly by breathing a sigh of relief and occasionally shedding some tears, from a combination of finding hope again and also being enveloped in a welcome sense of release. I felt like I ought to make something special, and that ended up being a wonderful vanilla cake with vanilla icing, using a pretty perfect recipe that never disappoints. It was a great dessert for that night and a couple of others, while it lasted, as well as an indulgent breakfast at least once.


"Vanilla Birthday Cake with Old-Fashioned Vanilla Buttercream," by Jenn Segal of OnceUponAChef.com.

Wednesday, January 27, 2021

Meal No. 2766: Carne Adovada

It has been nearly two-and-a-half years since I last made a warm and comforting batch of carne adovada, a pork braised in New Mexico chiles and other tasty flavors and spices. The braising sauce starts out as a gorgeous and brilliant red, which mutes during the hours of cooking. In the end, there are tender morsels of pork, and when I served it up Tuesday a week ago, I added a fresh batch of spiced and roasted Yukon gold potatoes and roasted Brussels sprouts. It's a lot of work to prep and put it together but the outcome is a great reward.


"Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)," by Annie Petito. In Cook's Illustrated, Number 154 (September/October 2018), p. 6-7.

Tuesday, January 26, 2021

Meal No. 2765: Grilled Filet Mignon

In spite of the chilly temps and unpleasant breezes that made it no better, last Monday night was a grilling night, with the glorious simplicity of filet mignon. My love affair with roasted broccoli continues unabated, and there were still some roasted potatoes from the night before to finish out the plate. Yet another tasty evening meal in the cozy comfort of the Roediger House!

Monday, January 25, 2021

Old-Fashioned Sour Cream Coffee Cake

Once again, thanks to another end-of-shelf-life date sneaking up on me, I had to come up with a use for some sour cream. (These are days and nights of auterity, so let's avoid being wasteful if possible!) And you ain't gonna beat some old-fashioned sour cream coffee cake, which turned out delicious and irresistible Sunday a week ago.


"Old-Fashioned Sour Cream Coffee Cake," from Marzia Aziz of the Little Spice Jar blog. [Published 11 April 2019]

Sunday, January 24, 2021

Meal No. 2764: Baked Chicken Breasts Supreme

The meal last Sunday evening was baked chicken breasts supreme, one of the awesome dinners that my friend Cindy used to make when I would regularly visit her and her husband when they lived in Winchester, Virginia. It requires some night-before prep, which I'm not always good at, and that's the best explanation for its limited appearances here. Silly, though, given how simple and delicious it always turns out. It went well with spiced roasted Yukon gold potatoes and roasted garlic spinach.


"Baked Chicken Breasts Supreme," from Jane Hobart via Cindy Coulson [recipe received 19 October 2006]. Pillsbury.com has a pretty close version, with the addition of minced garlic: "Baked Chicken Breasts Supreme." Another somewhat less similar version can be found at "Baked Chicken Breasts Supreme," by Marjorie Scott from TasteofHome.com.

Saturday, January 23, 2021

Meal No. 2763: Emeril's Skillet Beef Stroganoff

In the chill of last Saturday (with a very light and pointless snowfall starting off that day), it was very much an inside day. Perhaps the highlight, besides continuing to make good progress on some writing I've been working on, was the early afternoon meal that was a bowlfull of steamy comfort: skillet beef stroganoff, a terribly regular favorite of the household. There was a-plenty, which was great for the leftovers but also for sharing a portion with neighbors down the street.


Based on "Beef Stroganoff Hamburger Dinner in a Skillet," by Emeril Lagasse. Found online at The Food Network and also on Emerils.com.

Friday, January 22, 2021

Coffee Caramel Double Chocolate Liqueur Ice Cream

Propelled to act with the approaching end of its shelf life for some heavy cream, I set to work Thursday a week ago making the first batch of ice cream for 2021: coffee caramel double chocolate liqueur ice cream. This one has always been well-received here at the Roediger House, although this is the first time I've tried to doctor it up with the addition of some coffee caramel sauce I'd been saving from a previous dessert adventure. All it takes is sugar for me to find something irresistible, apparently. The base was chilled overnight and I churned it last Friday morning, so that at least a soft-serve version of it could be offered following dinner Friday night. Lordy, that's some chocolatey goodness!


"Double Chocolate Liqueur Ice Cream," by Kita Roberts. From her Pass the Sushi blog.

Thursday, January 21, 2021

Meal No. 2762: Basic Pad Thai with Shrimp

Friday night was the first time I've fixed anything with shrimp in almost two years, and it turns out I was repeating the dish (but not the recipe) I'd last made with it! In the bowls was a stripped-down shrimp pad thai, a bit oversauced and therefore a bit more pungent than pleasant. I still ate it up but this was not one of my better offerings.



Recipe Based on:

Wednesday, January 20, 2021

Crossing that Thin Line into Hope


It caught me off-guard today to experience such profound relief that I live in a nation now being led by Joseph R. Biden, Jr. There were even unabashed weepy moments, I'll confess, occurring through the afternoon, that were an acknowledgement of how much fear and stress I've felt for our nation and for our world. We still have such a long way to go, and a lot of pain left to endure, but it's nice to again feel hopeful.

Tuesday, January 19, 2021

Meal No. 2761: Pan-Seared Chicken Tenders Salad with Creamy Avocado Ranch Dressing

Since I still had some salad on hand to use up, I reached for the sous vide to cook up more frozen/prepped/spiced chicken tenders that I finished up in the cast iron skillet. It was a freshened approach, though, when I tried a new recipe for a creamy avocado ranch dressing that turned out pretty perfect. It might even have rivaled the much-loved creamy Caesar, without actually achieving supremacy, that is.


"Creamy Avocado Ranch Dressing," by Traci Antonovich of TheKitchenGirl.com. 

Monday, January 18, 2021

Meal No. 2760: Chocolate Eggnog Waffles

A hint of the just-past Christmas season still lingered at the Roediger House, along with the last of a store-bought carton of eggnog. I used it last Wednesday to try a new recipe that I'm unlikly to repeat: chocolate eggnog waffles.

That might have been better, but also might have been overwhelming, if I'd added the recommended hot chocolate sauce or whipped cream, but then I remembered I had some eggnog custard sauce still lurking in the fridge, and finished 'em off with a dose of that.


"Chocolate Eggnog Waffles," from Jamie Lothridge of MyBakingAddiction.com. [Published 13 November 2016]

Sunday, January 17, 2021

Meal No. 2759: Sous Vide Cheeseburgers

I appreciate the simplicity of some meals that is enhanced by having my Joule sous vide immersion circulator. It means that last Tuesday I could pull out a couple of frozen prepped-and-sealed burgers to toss into the water bath, to cook for two hours at 143°F. As they neared the end of that time, I had buttered the buns to toast in the cast iron skillet and spread my homemade thousand island dressing on them. Finally, those burgers were finished in the cast iron skillet in duck fat and butter, with a slice of cheese added to each. More good eating at the Roediger House that night!

Saturday, January 16, 2021

Meal No. 2758: Pan-Seared Chicken Tenders over Caesar Salad

Monday's meal was a return to the sous vide set-up so that I could put to use one of the prepped vacuum-sealed bags of chicken tenders from a recent bulk Costco purchase. Then, with a cast iron skillet sear of the cooked tenders to finish them up, I diced them to put atop Caesar salads. Because they began from a frozen state, I let them cook in the immersion circulator for about two hours at 143°F. If that temp seems low, keep in mind that the "165°F" temp is the target when that's the end of the cooking process; in sous vide cooking, safety is secured by holding the meat at the lower temperature for a longer period of time. That's how you get such tender flavorful results without risk of over-cooking or drying out.

Friday, January 15, 2021

Egg Nog Pound Cake + Egg Nog Custard

Even though we've moved past the holidays and into the opening days of the new year, I wasn't quite ready to leave behind my accumulated eggnog-focused recipes that I'd gathered a small collection of. The effort last Saturday evening was to try a new recipe for egg nog pound cake. Alas, it didn't turn out so well.

I thought I was going to dig the accompanying egg nog custard, which at first appeared to be much more along the lines of egg nog pudding. Then it was just soupy, and useless. So: the print-out of this ignoble recipe has been shredded and tossed. I'll have to hunt down something that works better for me.


"Egg Nog Pound Cake," from Kaylynn Zoe of AmongtheYoung.com. [Published 11 December 2013]

Thursday, January 14, 2021

Meal No. 2757: Baby Back Pork Ribs

This past Saturday's evening meal featured baby back pork ribs, and only baby back pork ribs. I was content to consume seven all on my own.



"How to Make Great Ribs in the Oven," by Emma Christensen. From The Kitchn. [Published 01 July 2017]

Wednesday, January 13, 2021

Meal No. 2756: Lamb and Mushroom Meat Loaf

We were under the impression that the first snow event of this winter was to intrude upon us as last week wrapped up, but Friday was not much of a snow day. Some beautiful big flakes in the morning didn't even stick on the typical surfaces, and when more snow appeared later, it all amounted to a dusting at best. In between the bouts of wintry disappointment, I set to work in the kitchen so as to serve an early afternoon meal featuring lamb and mushroom meat loaf, spiced roasted sweet potatoes, and seasoned green beens. It proved to be a scrumptious filling meal.


"Lamb and Multi-Mushroom Meat Loaf," in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing, LLC (2011), p. 150.

"Roasted Sweet Potatoes," from Chelsea Lords of ChelseasMessyApron.com. [Published 04 March 2019]

Tuesday, January 12, 2021

Meal No. 2755: Deviled Beef Short Ribs

Last Thursday night I got to bring back a favorite special meal: deviled beef short ribs with a spicy mustard and panko crust. It seems so rare that I can find decent beef ribs but there was a perfect package of four (with a hefty price tag as well) that could not be resisted on my shopping excursion day. I also made roasted potatoes with creole spice and some buttered garden peas. It was just all fantastic.


"Deviled Beef Short Ribs," by Jeremy Sauer. In Cook's Country, April/May 2014, p. 12-13.

Monday, January 11, 2021

Meal No. 2754: Peruvian-Spiced Chicken Thighs During the Insurrection

Wednesday, January 6, 2021. It seems like so long ago, but last Tuesday was a long evening into a very late night with a shortage of sleep, watching and following along with the two run-off election contests for the U.S. Senate seats in Georgia, with the results determining control of that body for the first two years of the Joe Biden administration. One race had been called and the other looked promising when I turned in, and it was great to get up Wednesday morning to learn that, amazingly, there were two close but solid victories, eventually shown to be outside the margin for automatic recounts. For me and mine, we can not be rid of the stain and stench of the Trump era fast enough and, had the Senate remained in Republican hands, the obstruction of the Biden agenda, even being able to pick his own cabinet, and certainly to make the kinds of judicial appointments that I would want to see, would all be in jeopardy. A promising morning brimming with hope had dawned.

And then in a chilling, shocking, and ultimately completely predictable unfolding of events, the rest of the day was consumed with the clear fomenting by the President of the United States of insurrection and sedition, playing out in violent and deadly fashion by the motliest assortment of lunatic fringe, also known as the base of the current Republican Party. 

But since it was a bunch of white folks doing it, they all sauntered lazily out of the defiled Capitol Building, the seat of the people's legislature of this great republic, undetained and unrestrained, free to then violate the City's curfew for the next few hours.

We now know that five people died that day. I guess blue lives matter until they don't, but as long as you call yourself a "patriot," and have the permission of your President...  We also know this was still followed by the doomed but still destructive effort by ambitious and unprincipled and anti-democratic members of Congress to reject electors from states lost by the GOP. You know, states where lots of African-Americans live and vote.

By late afternoon, still glued to the news coverage, I whipped up a simple dinner of Peruvian-spiced chicken thighs, along with quinoa and roasted broccoli florets, and watched it all, knowing that even this—THIS—would not be enough to bring an end to Trumpism and its utterly remorseless enablers and apologists. But at least we're closer to the end of Trump.


Sunday, January 10, 2021

Grilled Pound Cake with Mascarpone, Blackberries, and Skillet Syrup

Last Tuesday night, the reward for a simple supper of salad was a new dessert experiment made possible by the abundance of sour cream pound cake still sitting on the counter. The special treat was griddled pound cake slices with a mascarpone-and-walnut filling, topped with a sweet skillet syrup and blackberries.



"Grilled Pound Cake with Mascarpone," from Robert Atallah, Jr. Published in Food Network Magazine, April 2011, p. 140.

Saturday, January 9, 2021

Meal No. 2753: Roasted Salmon on Caesar-Topped Power Greens

It was a second night of salad in a row last Tuesday night, but it was a return to the regular comfort of roasted salmon on a bed of power greens, overdressed with more delicious homemade Caesar dressing. Given the dessert I had planned to follow it, I'm glad it was lighter fare.


Based on "Easy Lemon Caesar Salad Dressing," by Kim of lowcarbmaven.com.

Friday, January 8, 2021

Meal No. 2752: Garden Salad with Thousand Island Dressing

January's first Monday meal was a low-key affair and definitely on the light side: a simple garden salad with homemade thousand island dressing. Well-dressed and with a generous shake of roasted sunflower seeds, it suited the mood and the appetite that night.


Adapted from "Thousand Island Dressing," from Graybert on GeniusKitchen.com.

Thursday, January 7, 2021

Sour Cream Pound Cake

For about 18 years, I was fortunate enough to spend a lot of time working with teachers and administrators in Frederick County, Virginia, which allowed me to travel up there quite a number of times each year, often for several days or up to a week at the time. Part of the joy of that, at least until they up and moved to Maine, was to stay with dear friends Cindy and Harley, who I first met during my masters program at Wake Forest University in the late 1980s. Visits were often timed to include a weekend stayover, so at least one year (when I went back and tallied) we found I actually spent 30 nights at their place. Anyway: one of Cindy's in-laws asked her to track down some McCormick Vanilla Butter & Nut flavor because it was needed in a delicious pound cake recipe. I joined the search for it, finding it easily in our good southern grocery stores back home in North Carolina, but I also dug out that recipe from McCormick's website.

They've renamed that product, now: it's "Cake Batter Flavor," so that's what's listed in the ingredients. (If you click on the link below and go look at their recipe, you might see [as of this writing] that the instructions, however, still refer to vanilla, butter, and nut flavoring!)

All that's to say: it hit me sort of out of the blue last Sunday night to make a loaf of it, and I do believe it was the best it's ever been. 

So very good, in fact, that I turned around and made a second loaf on Monday afternoon.


"Sour Cream Pound Cake," from McCormick. Found online and, formerly, on the original Vanilla Butter & Nut flavoring's packaging box.

Wednesday, January 6, 2021

Meal No. 2751: Creamy Chicken Marsala

On January 3rd, the supper occurred at about 3 pm, which is early, but I hadn't made this recipe in six years and a day (02 January 2015!), so in that sense it was late. I was a happy eater, though, to return to this delicious bowl of goodness in the form of creamy chicken marsala, accented lightly with a smattering of blue cheese, served over nice, light angel hair pasta. I hope I'll keep this one closer at hand as a good go-to.




Based on "Chicken Marsala with Gorgonzola," by Jill Anderson (Sleepy Eye, MN). In Taste of Home, February/March 2012, p. 34-35.


Tuesday, January 5, 2021

Meal No. 2750: New Year's Day Meatballs

Somehow I've let a whole year go without making New Year's Day meatballs...they last appeared on the Roediger House menu for New Year's Day 2020. Lordy, we had no idea what we were in for! Anyway, I guess all the lack of entertaining is partially to blame, because it's great for special occasions and for feeding a tableful of folks. I could not imagine any other dinner this past Friday when we welcomed the first day of 2021. I made homemade mashed potatoes and seasoned green beans to go with it, and it was a fine meal for a first Friday.



"New Year's Day Meatballs," from Carol Fultz and shared with me by my sister Allison Jones Holden of Rossville, IN (2001).

Monday, January 4, 2021

Eggnog Fudge / Eggnog Eclair Cake

Several years ago I snagged a recipe from the King Arthur Flour website for Eggnog Fudge, and I'm glad I printed it out when I did. It took me until this past week to make it for the first time, and boy howdy is it ever delicious. It proved to be yet another treat that I could not keep away from, so after making it Monday night and leaving it to set up, I started distributing as much of it as I could on Tuesday for the neighbors up and down Spring Street. In preparation for this blog post, I went in search of the King Arthur webpage to link back to in case anyone else wanted to try it...but it's yet another of their recipes that has been "disappeared" from their website. (That also happened with the butter toffee cookies recipe!) Another blogger has it posted, though, so I'm using that link below.

On New Year's Eve, after supper clean-up, it was early enough in the evening to venture back to the kitchen to see what other mischief I might get into. This led me to a recipe I'd recently snagged, as part of my eggnog treats quest: eggnog eclair cake. You know, sort of a riff on the pudding-graham cracker-chocolate topping eclair cake that is so ridiculously good...? It was a fun idea but I don't see it ever being any sort of serious rival for the original eclair cake.


"Eggnog Fudge," originally posted on the King Arthur Flour website. Recipe has been posted online by Natalie of Bees Knees Recipes. [Published 17 December 2014]

"Eggnog Eclair Cake," from Jamie Lothridge of MyBakingAddiction.com. [Published 22 December 2020]

Sunday, January 3, 2021

Meal No. 2749: Sous Vide Chicken Salad Sandwiches

The New Year's Eve dinner: chicken salad sandwiches. Once again, I'm glad I depended upon the sous vide split chicken breast approach recommended by Serious Eats. It comes out moist and tender and flavorful, so it was quickly consumed, with great satisfaction.



Adapted from "The Best Classic Chicken Salad Recipe," from J. Kenji López-Alt, Chief Culinary Consultant of SeriousEats.com. [Published 03 June 2015 / Updated 17 April 2020]

Saturday, January 2, 2021

Meal No. 2748: Roasted Salmon Caesar Salad

The Wednesday supper, once more, with feeling: roasted salmon on a salad with homemade Caesar dressing. Roasted sunflower seeds provided a little extra crunch and texture, and the whole thing suited the appetites that night.


Friday, January 1, 2021

Meal No. 2747: Tuna Steaks with Agrodolce Sauce

With a glorious Cold Moon (the final full moon of 2020) rising over the city of Winston-Salem last Tuesday night, the supper was a resurgence of a dish that I hadn't made since 2014: grilled tuna steaks with agrodolce sauce. I also roasted a big pan of Brussels sprouts and served it all with a tasty batch of quinoa. I like the onion-balsamic topping of the agrodolce sauce with tuna, although the recipe I based this on originally specified salmon (which is how the sauce last showed up here back in 2017). 


"Salmon with Agrodolce Sauce," from Gourmet, April 2008. Saved recipe clipping. Recipe can also be found on the Je Mange le Ville blog.