Meal No. 1666: Post-Slumber Party Breakfast

It was a late night on Saturday night, with the playbill including Drag Me to Hell, The Halloween Tree, and Deep Red. Still, folks didn't really sleep in that late Sunday morning. For breakfast, I had party ham biscuits and cinnamon roll cake, along with a couple of pots of coffee.

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"Party Ham Biscuits," a recipe shared with our family by Susan Brown, who was my sister Allison's college chum at the University of North Carolina. I recorded Susan's in my recipe collection in 1988. There are various versions of this recipe, of course. Pretty popular is the "caramelized" version, such as this one: "Caramelized Ham & Swiss Buns," by Iris Weihemuller of Baxter, MN, in Taste of Home, December 2013, p. 59.

"Cinnabon Cinnamon Roll Cake":

• Recipe first found at The Recipe Critic [http://www.therecipecritic.com/2012/07/cinnabon-cinnamon-roll-cake.html].
• Printable PDF of recipe found at The Lady with the Red Rocker: http://ladywiththeredrocker.com/2012/03/08/cinnaboncinnamon-roll-cake/

Meal No. 1665: Juicy Burgers on the Grill

Now that the house is fixed up all nice, I've pretty much put aside doing the big Halloween parties that used to occur here. But the occasion is not without celebration, and for the second year, the Roediger House has instead had a slumber party for the fun regulars.

In between screenings of scary movies, we enjoyed juicy burgers from the grill...and they were delicious!

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"Grilled Juicy Burgers," from Pillsbury Classic Cookbooks recipe magazine.

Meal No. 1664: Grilled Porterhouse Steaks

When I came in from the road last night, on a certifiably gorgeous and warm Friday evening, all I could think about was (1) I'm hungry and (2) it's a great night to grill.

That, for me, meant steaks.

Meal No. 1663: Hamburger Supreme

Last Sunday was a return to gorgeous weather, and I tried to take full advantage of it with yard work. I got the second of two rhododendrons planted that I had just purchased, and I mulched most of the "grove" where the pear and cherry trees are. I planted the mums in the concrete planters that I received from my mother, and I filled in mums on either side of the steps coming up from the street. I only got panhandled six times while I was out front working.

It's just a small part of my yard to-do list during the few remaining pleasant days before winter overtakes us.

Alas, given that the days following that lovely weekend were full of work and travel, I had to do what I could and hope that I could get back to it when I returned from the road.

Last week started off with a day working at Hunter Elementary School in Guilford County. Since the plan that day was for everybody to bring lunch in, I decided to return all too soon to hamburger supreme. It is especially good left over, plus I had all that good homemade applesauce in the fridge that goes so well with it.

I felt like my hands were tied on this one. And what a delicious dinner it made on Sunday, and an even better lunch on Monday.

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"Hamburger Supreme," from the late Mrs. John T. (Glynn) Johnson of Buies Creek, North Carolina, via Janice Jones Bodenhamer.

Vinca: Vanquishing, Not Vanishing

Back in 2012, when I finally got around to beginning the landscaping of the house (after living here for over eight years!!), I created small planting beds on either side of the front steps coming up from the street. My intention was for this to be where summer-long blooming annuals could keep it bright and colorful. This year, I went with a lovely collection of petunia varieties:

In that picture above, though, can you see what is leering over my petunias? While Vincas have been my choice for that area several years in a row, I know that each time I've purchased them, they've been in the garden center "Annuals" section.

I've since learned that they self-seed and come back each year. Initially I thought I was pulling up weeds when they'd first sprout; only later did I realize I was removing these hearty, colorful, drought-tolerant beauties.

I ended up letting the returning Vincas do their thing at will...which I have decided is not in my best interest.

They spread like mad, and they took over and were quite dominant. I think I'll control them more aggressively in the coming summer seasons.

Double Chocolate Liqueur Ice Cream

Last week, the search for good uses of all those extra egg yolks (after extracting out the whites to use in the super epic rainbow cake) led me to make a different batch of ice cream following the amazing butter pecan effort. By special request, I brought back the double chocolate liqueur ice cream from Kita Roberts, and yet again, it was unrivaled in its fantasticness.

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

Meal No. 1662: Country Captain Chicken

When a crew of five sat down for Saturday night supper, it was a slow cooker meal that's only showed up here once before: Country Captain Chicken. It had enough spice to it that we were all more ready for the dessert that I'd already made...and to be featured on tomorrow's blog post.

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"Country Captain Chicken," in Slow Cooker Revolution by the editors of America's Test Kitchen (2011), p. 90-91.

Meal No. 1661: Savory Beef & Broccoli Turnovers

Friday night at the Roediger House saw the onslaught of a fall weather cold front sweeping away over a week of beautiful weather. This left me a bit wistful and melancholy and I mustered only enough interest and energy to quickly throw together savory beef and broccoli turnovers, with garlic creme and some homemade applesauce to cool it all down.

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"Savory Garlic Beef & Broccoli Turnovers," by Kirsten Renee Shabaz of Minneapolis, MN. Taste of Home, November 2011, p. 31. (Go to food.com for a copy of the original recipe.)

"DIY Cooking Creme," from Finding Joy in My Kitchen, 25 May 2011.

Meal No. 1660: Linton Hopkins's Bucatini Carbonara

I spent much of last Thursday afternoon, on the final day of really warm and sunny weather, getting some yardwork done. I threw together one of the Roediger House's simpler but tastier meals: Linton Hopkins's version of carbonara. It was really top-notch that night.

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"Bucatini Carbonara," by Linton Hopkins. In Food & Wine, July 2009.

Atlantic Beach Pie

The recent super epic rainbow cake and its frosting required an excessive number of egg whites. It seemed a shame to waste so many accompanying egg yolks, which is why I've made batches of two different ice creams as well as this blog post's feature: Atlantic Beach Pie. In past attempts at this amazing (and ridiculously simple!) dessert, I've used a deep dish pie plate, which encouraged me to make too thin a crust with sides that loomed over the pie filling. When I made the pie this past week, I used a regular pie dish and got a pretty thick crust. I'm not sure which is better, but I do like the different special effect of using crushed Ritz with sugar and butter to create it, as opposed to the traditional graham cracker crust.

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"One Phenomenal Pie: Atlantic Beach Pie," from Chef Bill Smith. Published in Our State Magazine, May 2014. Also featured in "Found Recipes" on All Things Considered from National Public Radio, broadcast April 13, 2013.

Meal No. 1659: Tennessee Pulled Turkey Sandwiches

The Wednesday night meal had to be served ridiculously late: at around 9:30 pm. The turkey breast just took longer to smoke/grill than I had anticipated. But for the three of us pulling our chairs up to the table, I reckon we thought the wait wasn't so terrible given how good the dinner ended up being. The hard part? Watching the third and final Presidential debate while trying to chew and digest food.

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"Tennessee Pulled Turkey Sandwiches" and "White Barbecue Sauce," by Morgan Bolling. In Cook's Country, June/July 2016, p. 6-7.

"The Best Potato Salad," by Ben Rayl of ComfortableFood.com.

Guidance for Homemade Applesauce from:

• "Spiced Country Applesauce," from Finding Joy in My Kitchen. Published 11 September 2009.
• "Homemade Applesauce," from Ree Drummond, The Pioneer Woman. Published 16 October 2013.
• "Sarah's Applesauce," from PHATCAT on AllRecipes.com.

Meal No. 1658: Beef Brisket

A simple meal that took two days to cook was served up on Tuesday night, while I am unexpectedly home (thanks to a cancelled trip to Virginia): the main feature was a small beef brisket that came out tender but without enough flavor. I made a great batch of stuffed twice-baked potatoes, and the buttered peas were alongside.

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"Stuffed Potatoes: Good/Better/Best," a recipe clipping saved from Cuisine at Home, Issue 60 [December 2006], p. 23-25.

Butter Pecan Ice Cream

Let's begin with the remarkable fact that a record high from 1938 fell yesterday:

I will not lie: this weather makes me very happy. I just wish I were better able to capitalize on it with some much-needed yardwork, but that hasn't worked out just yet.

When I was making the super epic rainbow cake over the weekend, it caused me to also pull out an ice cream recipe from the same blogger. I'd never tried this one and it seemed a good opportunity to pilot it. And it was good, no doubt. I might still need to tinker with it just a bit but it was mighty fine as an accompaniment to another slice of the rainbow cake from the weekend.

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"Butter Pecan Ice Cream," from the Whisk Kid.

Meal No. 1657: Basic Korean Bulgogi BBQ

It's delightfully mind-blowing how gorgeous our weather has been, for the most part, for the last week or ten days. Monday, when it felt almost too warm (and I am absolutely NOT complaining), I worked a good day in northeastern Guilford County and came home with plans for a simple one-bowl meal while the quiet of evening crept on. The menu: basic Korean beef bulgogi, over basmati rice, with lots of good sauce, and a fat fried egg on top for good measure.

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"Basic Bulgogi," by Chris Morocco. In Bon Appétit, November 2015, p. 44.

Super Epic Rainbow Cake

Once again this fall, the time rolled around when I was drawn back to this delightfully fun but slightly hardcore undertaking of a super epic rainbow cake. My original plan was to serve it up in a great reveal for neighbors Alaina and Deborah for our planned dinner together last Saturday night. Alas, Deborah wasn't feeling well but I also had some complications with the Italian meringue buttercream and couldn't finish frosting it in time for dessert that night.

But when Amy was here for the Sunday night meal, we all dug into it heartily. And I made sure to share slices with Deborah and Alaina so that I wouldn't be guilty of cheating them.

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"Say It With Cake: Super Epic Rainbow Cake," and "How To Make Italian Meringue Buttercream," from the Whisk Kid blog.

Meal No. 1656: Cheeseburger Sliders

The Roediger House Sunday dinner for three began with a surprise summer berry salad with homemade creamy raspberry vinaigrette and cinnamon vanilla glazed walnuts:

It was followed by a new experiment into the world of Hawaiian roll-based cheeseburger sliders, and man! were they good:

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Dressing based on "Fresh Berry Salad and a Creamy Raspberry Vinaigrette Dressing," from Jeanette's Healthy Living.

"Cinnamon Vanilla Glazed Walnuts," from McCormick.

Main course based on "Cheeseburger Sliders," in "Your Slider Game Will Never Be the Same," by Alvin Zhou and Nick Guillory of Tasty on Buzzfeed.

Classic Burger Sauce

from Cook's Illustrated, July-August 2008, p. 11.

4 T mayonnaise
2 T ketchup
1 tsp sweet pickle relish
1 tsp sugar
1 tsp white vinegar
1/2 tsp ground black pepper

Whisk all ingredients together in a small bowl.

Meal No. 1655: Bacon-Wrapped Meatloaf

With neighbor Alaina here for the evening, I thought we could push the menu a bit even though I knew we'd have way too much food. The main attraction was bacon-wrapped meatloaf, along with company mashed potatoes and steamed broccoli.

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"The Ultimate Bacon-Wrapped Meatloaf," by Cristin Walsh. In Cook's Country, February/March 2015, p. 4-5.

"Company Mashed Potatoes," a Jones family favorite.

Meal No. 1654: Double-Crunch Honey Garlic Pork Chops

Last night for dinner, the crew on hand partook of double crunch honey garlic pork chops, homemade Yukon gold mashed potatoes, and seasoned green beans. It was yet another fun evening here.

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"Double Crunch Honey Garlic Pork Chops," from Barry C. Parsons of RockRecipes.com.

Meal No. 1653: Deviled Beef Short Ribs

I don't think I can remember the last time I was the only one at the dinner table for a Roediger House supper, but that was the case last night. Of course, I'm not going to let the absence of others diminish the opportunities of a great meal. In fact, I might even cause a few of the regulars to regret their alternative plans...once they find out that I fixed myself a heaping plate of deviled beef short ribs, along with Yukon gold potatoes and steamed asparagus. Let me introduce you to my new friend: Dee Lishus.

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

Meal No. 1652: Chicken Cordon Bleu

When dinnertime rolled around last night, I was ready for another go at the delicious chicken cordon bleu from Tyler Florence. The thick Gruyère sauce and the southern creamed corn were really tasty, and the fresh steamed broccoli cuts balanced it all out.

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"Chicken Cordon Bleu," by Tyler Florence from the Food Network.

Gruyère Sauce based on "Le Chicken Cordon Bleu with Parmesan Dijon Sauce," by Ben Rayl from ComfortableFood.com.

"Southern Creamed Corn," by Patrick and Gina Neely of the Food Network.

Meal No. 1651: Herb-Roasted Whole Chicken

The simple Tuesday evening meal: whole-roasted chicken (based on a recipe from Asheville's Tupelo Honey Cafe), along with some zingy and tangy Alabama great white sauce, macaroni and cheese casserole, and buttered garden peas. Whew!

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"Herb-Roasted Whole Chicken with Savory Pan Gravy," 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. 136-137.

"Alabama Great White Sauce" (p. 362). In Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press, 2003.

"Macaroni and Cheese Casserole," by Sarah Gabriel. In Cook's Country, June/July 2012, p. 17.

Meal No. 1650: Pad Thai

Last night I took a new recipe for a test spin, and it was one of those nights in the kitchen where I just kept having disasters large and small. I was not a happy camper. But when I sat down to this steaming bowl of flavorful chicken pad thai, all was again right with the world.

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"Everyday Pad Thai," by Annie Petito. In Cook's Illustrated, Issue Number 145 [November-December 2016], p. 20-21.

Meal No. 1649: Roasted Turkey Breast with Gravy

Last night's big Sunday dinner seemed a bit grand: roasted bone-in turkey breast, with smashed sweet potatoes, lima beans, and stuffing. Quite the feast, given that I had to get up and go to work this morning as if nothing like that had happened last night.

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"Roasted Turkey Breast with Gravy," from Claire Robinson. On FoodNetwork.com.

"Smashed Sweet Potatoes" (p. 128) 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.

Post-Matthew Sunday in Winston-Salem

Because Winston-Salem is in the Northwest Piedmont of North Carolina, we were far enough inland to be relatively unscathed by Hurricane Matthew's invasion of our coast over the weekend. We got just over three inches of rain but the winds were never all that bad:

And as a nearly-lifelong resident of the Tar Heel State, I've seen many a day-after of hurricanes, and they are just stunningly gorgeous days, most of the time. I had to get out and snap a photo of the house on this fine morning:

Alas, back in my home county, south of Raleigh, they are facing a far different story, with ongoing flooding, power outages, boil-water orders, closed interstates, a major breached dam, and some roads washed out, like this one on the way out to my brother's house:

Meal No. 1648: Slow-Roasted Pork Shoulder

With the outer bands of Hurricane Matthew inundating Winston-Salem with 3-6 inches of rain and wind gusts up to about 30 mph, it seemed a fine evening to have a table full of Roediger House regulars. My original hope was to slow-smoke a pork shoulder on the kamado grill, but this weather put a literal damp(er) on that. So I tried a new method of "low and slow" roasting in the oven, all day long, with high hopes that it would still turn out tender and flavorful. It did.

To go with it, slow-cooker scalloped potatoes in all their cheesy-saucy goodness, and my sister's recipe for layered green bean casserole (which I don't layer and just mix all up together).

After dinner, we headed upstairs and took in Star Trek II: The Wrath of Khan.

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"Low and Slow Boston Butt Pork BBQ," by Chef Shapeweaver on Food.com.

Pork Shoulder Rub: "Southern Succor Pork Rub." In Smoke & Spice, by Cheryl and Bill Jamison. Boston: The Harvard Common Press (2003), p. 27.

"Virginia Pruitt's Perfect Barbecue Sauce," by Fred Thompson of Grillin' with Gas. Recipe found on epicurious.com.

"Layered Green Bean Casserole," shared with me by my sister Allison Jones Holden of Rossville, IN (December 2001).

"Slow-Cooker Scalloped Potatoes," by Kelly Price. In Cook's Country, January 2011, p. 6.

Meal No. 1647: Deviled Chicken Thighs

A dreary misty and sometimes rainy Friday evening after a long and full work week, with three at the table all hungry for good grub. On the menu: deviled chicken thighs, company mashed potatoes, and another batch of hot buttered shoepeg corn.

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"Deviled Chicken Drumsticks," by Ian Knauer. In Gourmet, August 2008.

"Company Mashed Potatoes," a Jones family favorite.

Meal No. 1646: Hamburger Supreme

I drove the long haul back to Winston-Salem tonight, from a couple of days working with administrators in Virginia Beach, and the dinner had to be doable and decent. This is what led me to put the Jones family favorite of hamburger supreme on the table, with hot buttered corn and a soothing bottle of Bell's Best Brown Ale.

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"Hamburger Supreme," from the late Mrs. John T. (Glynn) Johnson of Buies Creek, North Carolina, via Janice Jones Bodenhamer.

Meal No. 1645: Grilled Chicken over Salad Greens

Grilling boneless, skinless chicken breasts is not really in my wheelhouse, and it's something I never do. But this past Monday night, thanks to a craving for grilled chicken over salad greens, I braved the task. I must say: the result was perfection. Beginner's luck, I suppose.

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A few last-minute helpful thoughts about grilling chicken breasts came from: "How to Grill the Juiciest Boneless, Skinless Chicken Breasts," by Joshua Bousel of SeriousEats.com.

Meal No. 1644: Grilled Tuna Steaks with Sauce à la Moutarde

On Sunday night, after a gorgeous day of planting an unbelievable amount of bulbs for next spring, I grilled wild-caught tuna steaks and served them with a rice and vermicelli mix, broccoli, and the silky deliciousness of Julia Child's sauce à la moutarde.

Sunday was also the 13th anniversary of my taking possession of the Roediger House.

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"Sauce Bâtarde" and "Sauce à la Moutarde," from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck. 1961/1983/2001. [Seventeenth Printing, October 2009.] p. 64-66.

Meal No. 1643: Smothered Pork Chops and Buttermilk Gravy

Saturday night, after working hard in the yard with the new tiller and feeling it all through my torso, I just fried up some seasoned pork chops and added buttermilk gravy and homemade Yukon gold mashed potatoes to the plate. Plain but good!

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"Smothered Pork Chops," from Tyler Florence and The Food Network.

A New Tiller Moves In

A little over a year ago, I discovered that my sturdy gas-powered garden tiller had been stolen from the side yard. I guess it was a rather brazen act and I regret that my security cameras were not able to solve the crime for me this time.

I don't like being without the right tools, and on Saturday, October 1st, I came across a heavily-marked-down Troy-Bilt power tiller that looks almost exactly like the one that disappeared. I'm glad to be able to get back to some hardcore yard reconditioning and the creation of landscaping beds and areas.

Chocolate Frostie Ice Cream

As part of the Friday night chili-and-a-movie gathering, I also worked up a freezer of chocolate frostie ice cream, and we took a break from the original Star Trek movie to partake of it, happily.

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Recipe for Chocolate Frostie Ice Cream can be obtained from Food.com: http://www.food.com/recipe/wendys-frosty-67566. Originally discovered in a discussion thread on the Southern Living blogs, posted by user Pat (pbj1118).