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Sunday, June 7, 2015

Meal No. 1301: Lamb Meatloaf


It's been quite a stretch of time since the Tupelo Honey Cafe's recipe for lamb meatloaf showed up on the Roediger House dinner table, probably because it's so good and I'd therefore made it too often. I'm glad I brought it back for this evening's special Sunday dinner, along with the smashed sweet potatoes and a family favorite recipe for layered green bean casserole.

Dessert was really top-notch, but that will be highlighted in a blog post later this week.



"Lamb and Multi-Mushroom Meat Loaf" (p. 150) and "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.

"Layered Green Bean Casserole," a long-time Jones family favorite.

Saturday, June 6, 2015

Meal No. 1300: Grilled Porterhouse Steaks and French Fries


Today was the 10th Annual Salute! North Carolina Wine Celebration here in downtown Winston-Salem, which takes place just around the corner from the house (I do love the prime location of this great old place!). It started a couple of years after I bought the Roediger House but I think this is the first year I've actually gone and partaken of it.

It is one of two major wine festivals in the area. The rather official "North Carolina Wine Festival" took place a couple of weeks ago out at Tanglewood Park, just west of town. Not sure that I'll ever go to that one, though, because I understand it attracts between 12,000 and 15,000 people.

The weather was beautiful for it today. No rain, lots of sunshine, a little bit of a breeze...a tad warm but I'll not complain about that. It could have been stormy, or it could have been blistering and stifling. The food trucks on hand made the lunch decision hard but I settled on a quesadilla and was glad for it.

Since I wasn't sure how much I'd really enjoy the festival, and of course by that I do mean whether I'd end up rather tipsy, I figured tonight's dinner had to be simple but good. Not to be stuck in a rut, but with porterhouse steaks on sale and the weather perfect for grilling as well as a wine festival, the choice was easy. I'm now ready for a fat attack, though.


Friday, June 5, 2015

Meal No. 1299: Grilled Country-Style Ribs


Dinners at the Roediger House almost always occur at 8:30 pm. This evening, though, was overtaken by a dive into culture with a trip to see Vanya & Sonia & Masha & Spike at Twin City Stage. For the four of us who went to the production, I made dinner and served it rather early by RoHo terms.

The grilled country style pork ribs and the accompanying sauce are not new, but I did venture into two novel items on the menu: bacon ranch potato salad and zesty roasted broccoli. Both were good, but I'm more certain of the positive reception to the potato salad, which is likely going to be making its appearance on the table again in the future.



"Savory Grilled Country-Style Pork Ribs," from Ray Lampe's Dr. BBQ's Big-Time Barbecue Cookbook (St. Martin's Griffin Press) and found online in this article.

Barbecue Sauce from the recipe for "Crab-Boiled Country Style Pork Ribs," by Emeril Lagasse. Found online at the Food Network.

"Bacon Ranch Potato Salad," by Stacey from The Southern Bite food blog.

"Zesty Roasted Broccoli," from Amie the Day-Dreamin' Optimist.

Thursday, June 4, 2015

Meal No. 1298: Peanut Butter Bacon Burgers


Peanut butter bacon burgers...just the name is a shock to some good people and a turn-off to others. But for the brave, the adventurous, the willing, the table able: it's a transcendent moment where gorgeous flavors of awesome foodstuffs coalesce into an elegantly messy monstrosity that satisfies from the first huge mouthful to the final one. You may not yet realize that in the soul of your being sits a yearning yawing hole waiting to be filled with this palate torpedo, if you are one who has thus far remained uninitiated with the glorious, wonderful, mind-bending peanut butter bacon burgers, as interpreted here in the Roediger House.

It is a meal unto itself, so no accompaniments are needed. On this particular evening, though, I managed to also put some dessert on the table, the second in a series of new recipes for ice creams that I've been wanting to try. This here is coffee Heath Bar toffee ice cream:


I must acknowledge, though, that the unbelievable red velvet ice cream, the first in this trial series, bests this one by a mile, but it was still a decent effort.

Here's another note about the meal: it was my first trial of making braided bacon sheets, and I'm definitely sold on these.


Much better than the individual wavy slices of cooked bacon and pretty cool the way they hold together AND also give complete coverage to the burger.


Update: I used two leftover bacon sheets the next day to make a Saturday mid-day sandwich that was right on target:


A review of key points about peanut butter bacon burgers:
  • Inspired by Yo Mama's in the French Quarter of New Orleans
  • First Made: Meal No. 180
  • Last Made: Meal No. 1253
  • Homemade Peanut Butter
  • Fresh-Ground Beef, typically from boneless beef short ribs and top sirloin
  • Homemade Classic Burger Sauce (recipe below)
  • Labeled Sample Finished Burger: Guide to Meal No. 234
  • Some guidance, inspiration, and tips are based on Cook's Illustrated, No. 93 (July/August 2008), p. 10.



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.



"Bacon Sheets," from MyFridgeFood.com

"Coffee Heath Bar Ice Cream," from Elise Bauer of SimplyRecipes.com.

Wednesday, June 3, 2015

Cyprus Is Out of Sight


Oh, this sweet dear precious Cyprus. She's been understandably mopey lately. While I'm glad that her diabetes was caught and is now beginning to be managed, there's a new complication.


She's gone blind.

Apparently, this happens to about 75% of dogs within nine months of being diagnosed with diabetes. So, we've gone from an initial diagnosis of an idiopathic infection, then to keratitis, then cataract-inducing keratoconjunctivitis sicca (KCS). She's been to a veterinary ophthalmologist in Greensboro who is going to check her again in about a week and see if she's a candidate for surgery.

For now, this means limited range for her, lots of bumping into doorjambs and furniture and cabinets and chairs, carrying her down the stairs (she can still go up, by feeling for each stair tread with her snout), and no walks (she won't go where it's unfamiliar). It's been recommended to shield her eyes when she's out in direct sunlight; hence, the Doggles.


Which she does not much like but will stand them for short periods.

In her clingy and/or mopey moods, she'll do very uncharacteristic things, like climb up into my old man's chair by the fireside with me, which usually results in my eviction from that seat:


In the meantime, it does not seem to have affected how deeply she can sleep when she's on her Cleopatra barge that she loves so much:



Tuesday, June 2, 2015

Meal No. 1297: Beef Tacos on Navajo Frybread


It's been not quite a year since I last made this fun take on tacos, with Navajo frybread instead of crispy taco shells. It was darned good tonight, too. I could only eat one. Then again, I think I can only ever eat just one.



"Indian Frybread and Indian Tacos" and "Crispy Beef Tacos," by Hilah Johnson. From HilahCooking.com.

Monday, June 1, 2015

Meal No. 1296: Grilled Blackened Pork Chops


A couple of weeks ago, when I grilled pork chops very much like I did tonight, I topped them with poached eggs for an extra bit of wow. Tonight, the pork chops were simply seasoned with blackening spice and grilled over medium-high heat. To perfection, I might add: probably the best or among the best results I've ever gotten. This meal was thrown together in about 25 minutes, which is pretty speedy around here, and it was gone in less than 10!



Guidance for grilling these pork chops based on "Molasses-Mustard Glazed Pork Chops," adapted by Nick Kindelsperger from Bobby Flay's Grill It! Originally found online at SeriousEats.com; recipe no longer available.

Sunday, May 31, 2015

Meal No. 1295: Grilled Barbecue Chicken Thighs




From Bon Appétit, July 2013:

"Memphis Rub," from ALIKAT695 on allrecipes.com, with helpful modifications as suggested in the reviews from naples34102.

Saturday, May 30, 2015

Meal No. 1294: Grilled Tuna Steaks with Coconut Rice


The Friday night meal at the Roediger House was a result of seeing nice tuna steaks on sale at Harris Teeter again. I think I got the coconut rice closer to the right version this evening but its sweetness did not please all palates at the table. The tuna was tasty and the sauce was full of flavor. Even the asparagus seemed just right.



Tonight's dinner was based on ideas from the following:

Friday, May 29, 2015

Meal No. 1293: Chicken Tikka Masala


Last night was a return to the spicy and warm goodness of a simple weeknight version of chicken tikka masala, and it was a hit for the small gathering around the table. I also got ahold of both garlic and plain naan at the Harris Teeter, which was good for sopping up the tasty sauce.



"Chicken Tikka Masala," from Cook's Country, October/November 2014, centerfold recipe cards.

Thursday, May 28, 2015

Meal No. 1292: Hamburger Supreme


After the good labors of the Thanksgiving on the Half-Year, dinner on Tuesday night was considerably less taxing: the tasty casserole of simple design that we know as hamburger supreme.



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

Wednesday, May 27, 2015

Meal No. 1291: Thanksgiving on the Half-Year


A tradition of the Roediger House these last few years has been to bring out the customary Thanksgiving meal about half-way between Thanksgivings. Memorial Day has proven to be that ideal midpoint and, this past Monday night, it was a feast for 13 to celebrate "Thanksgiving on the Half-Year."


With a crowd this size, I didn't want to disappoint, and I got a beef tenderloin that was too big for my dish. I found an 8-pound turkey breast (on sale, even!). I made sweet potato casserole and layered green bean casserole and apple and bacon stuffing and horseradish sauce and, by the conclusion of the meal, hardly any scraps and only a modicum of crumbs remained.


It was a great evening!




"Oven-Roasted Turkey Breast," Betty Crocker: Holiday Entrées, Sides, Brunches, & More, November 2001, p. 22-23.

"Beef Tenderloin in Wine Sauce" (p. 296) and "Spicy Horseradish Sauce" (p. 295), from The All-New Ultimate Southern Living Cookbook. Compiled and Edited by Julie Fisher Gunter. Oxmoor Press (2006).

"Layered Green Bean Casserole," a long-time Jones family favorite.

"Sweet Potato Casserole with Pecan Topping," from Southern Living Slow-Cooker Cookbook,  (Oxmoor House, 2006), p. 234-235.

"Cornbread Stuffing with Apples and Bacon," from David Venable. Found online.

Tuesday, May 26, 2015

Meal No. 1290: Deviled Beef Short Ribs


These deviled beef short ribs are always a hit...always in the sense of the two other times I made them they got quite a reaction from the dinner guests. Tonight the comment was "Holy Jesus!" I guess that means these are pretty tasty. A baked potato and some steamed broccoli sat alongside.


Dessert was pretty amazing as well: red velvet ice cream with cream cheese frosting swirl. This ice cream knocked my socks off. It was a little more involved to make but it was well worth any trouble.



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

"Red Velvet Ice Cream with Cream Cheese Frosting Swirl," from Annie's Eats, a food blog. Accessed May 2015.

Monday, May 25, 2015

Meal No. 1289: Grilled Filet Mignon and French Fries


The steady refrain these last two weeks while I've been off the road has been yard work, errands, and piled-up tasks. After a good but full day in the yard on Saturday under more perfect spring weather, I just had to grill out again. And with my body drained in a good way from the landscaping labors, what could be better than a satisfying meal of steak and french fries with good cold beer to wash it down?


Sunday, May 24, 2015

Meal No. 1288: BA's Best Breakfast Sandwich

With Bradley and Lauren here overnight Friday, I figured it was a good excuse to make a new breakfast sandwich recipe that I just came across in the latest issue of Bon Appétit. They call it the ultimate egg sandwich, which ends up being pretty grand.

The verdict on these was favorable, though: I think we liked them. I did not make the sausage as the recipe offers, because Neese's hot breakfast sausage from the neighboring city of Greensboro is the perfect Southern treat. Griddle-toasted buttered English muffins, a fluffy fold-over egg, fresh country sausage, a slice of American cheese, some hot sauce for thems what likes that...


Tasty goodness, and worth bringing back again sometime.


Almost forgot! I also made the classic Bundt coffee cake that came from a recipe on the box of cake mix back in the 1980s...



"Bon Appétit's Best Breakfast Sandwich," by Alison Roman. In Bon Appétit, May 2015, p. 57-58. A step-by-step breakdown is also available.

Saturday, May 23, 2015

Meal No. 1287: Shrimp & Goat Cheese Grits with Roasted Red Pepper Sauce


Yesterday evening, good friends Bradley and Lauren Phillis drove into town for a night's stay here at the Roediger House. Since they were coming from Knoxville on the Friday evening of Memorial Day weekend, we knew it would be tricky to nail down the arrival time, so I went for a meal whose preparation could be kindly treated by uncertainty regarding when it needed to be served. That led me to the Tupelo Honey Cafe's take on shrimp and grits. Although it was salty tonight (my fault entirely), we were all pretty well satisfied. It was also a great early summer evening to stroll across the street to the West End Coffeehouse for some gelato after dinner was done.



"Shrimp and Goat Cheese Grits with Roasted Red Pepper Sauce," 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. 100-101, 179.

Source of creamy grits recipe: Luquire Family Stone Ground Grits, milled in Greenwood, SC.

Friday, May 22, 2015

Meal No. 1286: Sambal Chicken Skewers


Once the showers cleared out yesterday, and I returned from another excursion to Lowe's and Home Depot, I had a couple of late afternoon hours to haul some of my new topsoil. This gave me a chance to fill in more of the big hole in the grove but, more importantly, to plant five azaleas and a rhododendron.


By the time I came in from those yard labors, I didn't want to fret over a complicated meal. And I've been enjoying the grilling of late, so I returned for a third time to sambal chicken skewers. I made it a one-bowl meal, over jasmine rice, along with a new venture: garlicky mayonnaise. Altogether, it made for deliciousness.



"Sambal Chicken Skewers," by Alison Roman, in Bon Appétit, July 2013, p. 69.

"Garlicky Mayonnaise," by Alison Roman, in Bon Appétit, July 2013, p. 69.

Thursday, May 21, 2015

May 2015 Landscaping Update


Ah, Spring! The winter is behind us, the days have been sunny and beautiful, sort of breezy and mild. I am delighted to be off the road and free of work for a spell, and I'm excited to get back to my much-neglected yard.

It appears that 2014 turned out to be a great year to almost completely ignore the yard and landscaping. At the edge of the parking lot is a tray of lariope that went unplanted and eventually died, along with a bottlebrush plant that also did not get planted, along with a rosemary bush that died that did not get planted. About all I accomplished was to keep the grass cut and to spray Roundup from time to time. Oh, I did manage to dig a huge hole where the front yard meets what I like to call The Grove, while extracting a diseased cherry tree's stump. It started simple but I didn't keep it simple:





Can you see here the old wall where the driveway used to be?

I did not get any pics of how deep and wide I eventually went with this hole.

Now that I stop and think back on it, I'm realizing that working on digging out all the roots from that stump, while simultaneously telling myself I was creating a better bed for some shrubs like azaleas and rhododendron, is part of what bogged me down last year during prime yardwork season. But I also seem to recall we had a pretty wet summer. And I traveled a lot...it was a full work calendar.

And I also went into mad-crazy-subcontractors-work-on-the-house mode as we moved into summer: porch repairs, chimney rebuild, plaster repair and restoration, mantles restoration, front door refinishing, floor refinishing...and I recall distinctly not wanting to be stuck in a yard project when I wanted to watch and/or support and/or monitor all that other work going on.

Not so for 2015! I am set and raring to go and have already gotten a lot accomplished in this first week or so off the road. I distributed the last of the old mulch pile last week and got a new load delivered:



The planting bed beside the parking lot and back door was nicely weeded back in March, but it was very much in need of rebuilding thanks to how much it had settled and sunk.



But I ran into a little problem regarding my load of topsoil, delivered a year ago but left completely untouched since then: the reeds that grow wild in that back corner of my lot (and the neighboring lot) are pervasive and insidious with their root systems, and they had managed to get into and completely throughout the entire 7 cubic yards of dirt:



And that means I had to sift and screen every single shovelful of topsoil before I could wheelbarrow it either to the sidebed or to the cherry stump hole in the front yard:


The final tally approached 60 wheelbarrow loads—each and every one screened and sifted—so the city yard waste cart was very nearly full of screened roots (shown at just the beginning of that accumulation here):


I finished up that pile on May 20th, and on May 21st, the next load of topsoil was delivered:


This time, though, I hope I've got a good barrier to prevent a repeat of that root invasion: there is a landscaping weed barrier layer, along with two tarps, and I'm going out with the shovel (once the rainy weather today clears) and make sure that there is no contact between the new pile and any ground or root source!

Wednesday, May 20, 2015

Meal No. 1285: Grilled Pork Kebabs with Barbecue Glaze


It was another fun weeknight casual gathering at the Roediger House with five around the table, so it was a perfect opportunity to try out this new recipe for grilling pork tenderloin kebabs from the latest issue of Cook's Illustrated. We were all pretty darned pleased with the result, so I expect this will be showing up here again in the future.



"Grilled Pork Kebabs with Barbecue Glaze," an online extra from Cook's Illustrated and based on "The Best Way to Grill Pork Tenderloin," Issue No. 134, May & June 2015, p. 6.