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Wednesday, July 20, 2022

Meal No. 3143: Peruvian-Spiced Chicken Thighs

Fighting a strange slight feeling of malaise and inertia for too much of Thursday afternoon put me in a bind at dinnertime, so I had to dive into the freezer to see what was sous vide-worthy. Out came Peruvian-spiced chicken thighs, that paired excellently with blackening-spiced roasted potatoes and roasted Brussels sprouts.

To finish the evening with a bit of a sweet treat, I brought back the amazing lemon sugar cookies that have fans up and down the street and across school districts throughout the region. I hadn't made them since March, curiously, and that confession should reveal how much wisdom I am sometimes known to lack.


"Lemon Sugar Cookies," from Melissa Stadler of ModernHoney.com. [Published 21 March 2016]

Tuesday, July 19, 2022

Meal No. 3142: Sheet Pan Beef Nachos

Kind of surprised to see I hadn't made sheet pan beef nachos since February, given how easy and delicious and cravable they are. That was rectified this past Wednesday night, just as storms rolled through Winston-Salem, to the happy delight of the Four Guys at the dinner table.


Taco-Style Meat Based on "Crispy Beef Tacos," by Hilah Johnson. From HilahCooking.com.

"Homemade Chili and Taco Seasoning," from Jamie of MyBakingAddiction.com. [Published 03 February 2011]

"Easy Lime Crema," from Lisa Bryan of DownShiftology.com. [Published 22 April 2020]

Monday, July 18, 2022

Meal No. 3141: Savory Breakfast Bread Pudding

With friend and colleague Jeremy coming in for a few days to visit last Tuesday, I had a prepped meal that could easily be tossed into the oven depending upon his travel down from Virginia. And it had the remarkable virtue of being that rare treat of BFD: breakfast for dinner. The main feature was savory bread pudding, a definite step-up from the typical bread-milk-sausage-cheese casserole that was a staple of my growing-up years. I also made creamy grits and had some strawberries and blackberries for color and a sweet side.

And speaking of sweet things, I had some limes that looked like they were aging a bit and so I juiced them and found them to be perfect for a large batch of shortbread lime bars to celebrate the Verdant Fantastica Full Moon that was gracing us that mid-week. Isn't that shade of green perfect for the special occasion?


"Savory Bread Pudding," from King Arthur Baking. [recipe clipping]

Guidance for making the creamy grits: Luquire Family Stone Ground Grits, milled in Greenwood, SC.

Adapted from "Lemon Bars," by Ina Garten, the Barefoot Contessa. Published in Barefoot Contessa Parties!, Clarkson Potter Publishers, 2001.

Sunday, July 17, 2022

Meal No. 3140: Salmon Croquettes with Garlic-Chili-Lime Aïoli

A bit of leftover salmon is always ideal for croquettes, and ideal for dipping said croquettes is a fresh batch of homemade chili-garlic-lime aioli. Monday's mid-day meal was this fantastic combination, bonused beautifully by roasted garlicky asparagus spears and cuts.


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.

Saturday, July 16, 2022

Meal No. 3139: Roasted Salmon and Broccoli

Prices are up on everything, and when the salmon was on a sale that put it back down to, well, what it had gone up to just before the real spike in price, I had to indulge in a ready and rapid repeat of the spiced roasted fillet with roasted broccoli florets. Lordy, I can eat that up as if I'd just been rescued from several weeks adrift at sea. That's what satisfied my appetite late Sunday afternoon, a misty drizzly grey day where we finally had a break in the heatwave. That night was ripe for a still-misty 5.25-mile walk through the West Salem and the West End Neighborhoods.

Friday, July 15, 2022

Meal No. 3138: Supper-Sized Baked Beans

The cast of usual suspects dutifully reported for a Saturday evening of hanging out this past weekend, and I really wrangled over the dinner menu. Eventually, I settled on supper-sized baked beans, a savory and quite filling dish shared with me long ago by home-cooking culinary guide Stick Coulson, a former boss from my grad school days as a dorm hall director at Wake Forest, some 30+ years ago. And it had been a while since I made sweet Southern cornbread, so that was a cast-iron-skillet tag-along for the crew.

I do want so much to also offer up some desserts to these fine friends when they come over, and a new recipe emerged from my mental menu match-making: pink lemonade sheet cake with a lemony buttercream frosting. I chose a food coloring that was more fuscia than pink so they all swore they could taste blueberry in it!


"Baked Beans," from Redith Mozelle Newman Quesenberry (1927-2019) of Carroll County, Virginia, via Cindy Coulson of Cana, VA.

"Sweet Southern Cornbread," adapted from "Golden Sweet Cornbread," from bluegirl on AllRecipes.com.

"Pink Lemonade Cake," from Jocelyn Delk Adams of Grandbaby-Cakes.com. [Published 29 July 2014 / Updated 03 June 2022]

Thursday, July 14, 2022

Meal No. 3137: Bacon Cheeseburger Soup

'Tis a July of a seemingly unending string of hot days mixed with summer storms or rain showers. The humidity has, of course, remained quite high. And yet: somehow I decided it was a good idea to make a chowder-y soup this past Friday evening, and what a banger I chose: bacon cheeseburger soup, an indulgent mish-mash of all the wrong things that arrive on one's spoon in all the right ways, come suppertime.


"Bacon Cheeseburger Soup," from Catalina Castravet and Holly Nilsson of SpendwithPennies.com. [Published 01 March 2018]

Wednesday, July 13, 2022

Atlantic Beach Pie

Reminiscent of the scrumptious sweet desserts that cut through the grease-coated remains of a fried shrimp-and-hushpuppies meal at a waterfront seafood restaurant down on the North Carolina coast, Atlantic Beach pie is always a winning entry in the Roediger House dessert hall of fame, with its creamy goodness and secret-surprise-ingredient crust, all in the style of the better-known Florida key lime pie...but with lemon instead of lime. Awesome enough to have two slices last Thursday night! Addendum: You can probably guess how it made my heart sing when, upon greeting my neighbor the next morning, she immediately said: "Do you have any more of that pie?"


"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.

Tuesday, July 12, 2022

Meal No. 3136: Roasted Salmon and Broccoli

Regular blog readers will know that I regularly rave about how much I like the regularly-appearing dinner of spiced roasted salmon fillet together with roasted salt-and-pepper broccoli florets. That was the meal that delighted me so much this past Thursday night.

Monday, July 11, 2022

Meal No. 3135: Chicken Spaghetti

Wednesday night's meal for three was a third go at chicken spaghetti casserole, a tasty and filling dish that was easy to manage while continuing through the latest episodes of The Boys on Amazon Prime.


"Homemade Chicken Spaghetti," from Holly Nilsson of SpendwithPennies.com. [Published 14 April 2019 / Updated 06 July 2020]

Sunday, July 10, 2022

Meal No. 3134: Pan-Seared Blackened Pork Chops

My intention last Tuesday to make it to the grocery store was never realized, so I had to fall back on pulling a prepped protein from the freezer. That ended up being a speedy return to sous vide blackened pork chops that were finished with a good sear (with butter and olive oil) in the cast iron skillet, to then be joined on the plate by roasted spiced potatoes and a nice pile of peas. Those are grandly-proportioned chops but I was not going to be dissuaded from pursuing my mandibular destiny.

Saturday, July 9, 2022

Skillet Brownies

Had to have something sweet to start the week, and that ended up being skillet brownies. Way too tempting, way too much sugar, and all so very good.


"Salted Caramel Skillet Brownies," from Maria Lichty of the Two Peas and Their Pod blog. [Published 29 April 2013]

Friday, July 8, 2022

Meal No. 3133: Caesar Salad with Grilled Filet Mignon

If one has made a delicious batch of creamy Caesar dressing and invested in bags of hearts of romaine, there's gotta be a string of salads for supper. On the Independence Day holiday this past Monday, I tossed prepped beef tenderloin filets into the sous vide immersion circulator and finished them off on a gloriously hot and smoky grill...resulting in perfectly flavored and perfectly medium rare filet mignon to slice and dice for topping a dressed Caesar salad. Gracious, it was glorious.

Thursday, July 7, 2022

Red Velvet Sheet Cake with Mascarpone Cream Cheese Frosting

While the heaviest thunderstorms of the summer thus far were pounding Winston-Salem, dumping a ton of rain and with a period of constant lightning, I was happily grooving away in my kitchen, hard at work on a trial run of a new recipe for red velvet sheet cake. It's a winner, for sure.


"Red Velvet Sheet Cake with Mascarpone Cream Cheese Frosting," from Lara, The Classy Baker.

Wednesday, July 6, 2022

Meal No. 3132: Indiana Chicken and Corn Chowder

November of 2018 is much too long ago for me to have made the wonderfully awesoome Indiana Corn Chowder, which appeared on the Roediger House dinner table to mark the first day of July this past Friday night. The compulsion to make it that evening struck me out of nowhere, really: it hadn't been on my radar or on my mind. I did take a few shortcuts as a result, and it did not seem to compromise the overall result. It was nice to be reminded, by the way, that its last appearance here coincided with a terrific and joyful weekend visit by amazing colleagues from Virginia, who had both recently retired when they ventured down for a weekend getaway.


"Indiana Corn and Potato Chowder," by Brannon Soileau from his restaurant Maize, An American Grill (formerly of Lafayette, IN). In Indiana Cooks!, by Christine Barbour and Scott Feickert with photographs by Tom Stio. Bloomington, IN: Quarry Books (2005), p. 64-65. You can find this, and quite a few other Indiana recipes, if you scroll to the bottom of this article: "Indiana Can Cook."

Tuesday, July 5, 2022

Meal No. 3131: Chicken Caesar Salad

Fresh hearts of romaine, chopped to desirable proportions for easier consumption, plus a particularly on-target creamy Caesar dressing, and the ease of sous vide chicken breasts with blackening spices: it made for a suitable supper last Thursday evening. The relative restraint that a salad meal might represent was somewhat countered by the later indulgence of hot chocolate pudding, thick and smoothly set up, sweet on the tongue, and all-too-quick to disappear.


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

"Hot Chocolate Pudding," from the Food Network Kitchens.

Monday, July 4, 2022

Meal No. 3130: Pan-Seared Blackened Pork Chops

Last Tuesday dawned sunny, breezy, and summertime perfect, and the house pooch Sumner and I could not wait to get outside and enjoy it as we started our day. I grabbed my first cup of joe before the brewing cycle was complete and had the camp chairs set up in the shade of the giant Bradford pear that looms over the Grove. There was frolic time for Sumner and the neighbor's delightful puppy Zoey, followed by reveling in a quiet respite before moving on with the tasks and plans of the day. I'd spent the day before conducting a virtual session with new teachers and administrators at Dakar Academy and depended on leftovers that previous night. It was nice to get back to regular kitchen endeavors Tuesday evening, when Mookie was on hand for dinner. Tuning in to the latest hearings of the January 6th Select Committee left no time for a store run; instead, I pulled out prepped frozen vacuum-sealed pork chops, sent them to the sous vide immersion circulator for the necessary interval, and finished them with a good searing in the cast iron skillet. Roasted Brussels sprouts and roasted spiced potatoes went alongside.

Sunday, July 3, 2022

Meal No. 3129: Party Ham Biscuits and Cheesy Grits

With a houseguest all last week, I'd tried to be mindful of some favorites worth serving up at mealtime, and that included last Sunday bringing out the caramelized party ham and Swiss biscuits...nicely toasted, wonderfully flavored, and well partnered with cheesy stone ground creamy grits. These little versatile creations are as good for party finger foods as they are for a breakfast item; I also like having them tucked away in the fridge over the holidays so that they're an easy microwavable afternoon snack for those feeling peckish before dinner. A close examination might reveal the absence of poppy seeds this time...while I did not miss them, I am reminded I need to restock that pantry item.


"Party Ham Biscuits," a recipe shared with the Jones family by fellow UNC alum Susan Brown. I recorded her version in my recipe collection in 1988. There are various takes on 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.

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

Cheesy grits adapted from: "Luquire Family Foods Stone Ground Grits," milled in Greenwood, SC.

Saturday, July 2, 2022

Carrot Cake and Brown Sugar-Cinnamon Ice Cream

The after-dinner entertainment this past Saturday night involved breaking out our homemade version of Cards Against Humanity, based on the original Dark Shadows gothic soap opera, and dubbed by the Roediger House as Collins Against Humanity. It generally promises some side-splitting moments and a few shocks to one's sensibilities, as any good CAH session should.

Game time helped us transition from our barbecued chicken meal to our dessert phase, with a respectable interval to separate them. When everyone was ready, I dished out squares of carrot cake sheet cake with cream cheese frosting, along with scoops of brown sugar-cinnamon ice cream. I did not love the cake—it was a far cry from the far superior layer cake version that I make. But the ice cream was on point!


"Classic Carrot Cake with Cream Cheese Frosting," from Jenn Segal of OnceUponAChef.com.

"Brown Sugar Cinnamon Ice Cream," from Heather Tullos of SugarDishMe.com. [Published 11 September 2015]

Friday, July 1, 2022

Meal No. 3128: Barbecue Chicken on the Grill

It was a second night of seven on hand Saturday night, for supper and seriously hilarious game-playing at the kitchen table. A value-pak of chicken thighs at a decent price was all the incentive I needed to fix us some grilled barbecue chicken, with the basting sauce a repeat of the Filipino version (with banana ketchup!) I'd made earlier in the week.

I did have to pull three prepped vacuum-sealed chicken thighs from the freezer and sous vide them—and then add them to the grill—to be sure we had plenty for the crowd...and of course there were exactly three thighs left over!

I made a batch of over-dressed bacon ranch potato salad plus some Jiffy corn casserole to complete our plates.


Basting Sauce based on "Filipino-Style Barbecue Chicken," from Chef John Mitzewich of FoodWishes.com and AllRecipes.com.

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

"Jiffy Corn Casserole," found on Facebook. Also known as "Corn Soufflé," as found in Stirring Performances, from The Junior League of Winston-Salem, Inc. (1988), p. 219. Online recipe (called "Spoon Bread Casserole") can be found on the JIFFY Mix website from Chelsea Milling Co.

Thursday, June 30, 2022

Meal No. 3127: The RoHo Regulars and Juicy Burgers

Last Friday night was a gathering of seven, for a meal, pool-playing, TV-watching, and hanging out. With summer in full swing and an earnest desire to be part of the festive occasion instead of just a kitchen lackey, I prepped burgers for easy quick grilling and also had on hand some appetizer munchables. This time, it made more sense to bring everything up to Ray's the Bar on the third floor and serve from there...which might be why I broke my routine and forgot to snap a photo of a fixed dinner plate. Above are the three leftover cheeseburgers.

One of snacks I made was pimento cheese, based on a recipe I settled on a few years ago when it was clearly way too expensive to keep buying the enticing Palmetto brand.

I also had a batch of Virginia-style Mexican restaurant white dipping sauce, a bewitching concoction that's heavy on the garlic, slightly spicy on the tongue, and unfailingly seductive for repeated chip-dippings.

I snuck in a kitchen endeavor early in the day, by the way: a fresh good loaf of Carolyn's banana bread, excellent with the last of the morning coffee.

We finished off our evening with portions of luscious banana pudding with toasted meringue topping, which I'd made earlier in the day in hopes it could set up properly for serving after supper. It was about as good as I can ever remember it being...all from a simple recipe found years ago on a box of Murray's vanilla wafers.


Adapted from "Juicy Burgers," originally from Pillsbury Classic Cookbooks recipe magazine, July 2003, p. 52-53. After Pillsbury was purchased in 2001 by General Mills, home of Betty Crocker (founded in 1921, mind you!), it basically ceased to exist as a company and lives on just as a brand. I guess that's why a Pillsbury cookbook recipe from 2003 is now only found on the Betty Crocker website.

"South Carolina-Style Pimento Cheese." Recipe worked out by me, based on Sharon's Palmetto Pimento Cheese.

"Mexican Restaurant White Dipping Sauce," a recipe worked out by me, sampled by Spring Street, and approved of by all.

"Carolyn's Banana Bread," a recipe shared by former neighbor Lori Pilon.

"Murray's Old Fashioned Nana Puddin'," from the Murray Vanilla Wafers package. Also found online at http://melissaannbrook.blogspot.com/2011/04/banana-and-vanilla-wafer-with-pudding.html.

Quick reference on meringue topping credited to "Banana Pudding with Meringue," from Christin Mahrlig of SpicySouthernKithchen.com. [Published 16 August 2019]

Wednesday, June 29, 2022

Meal No. 3126: Filipino-Style Barbecue Chicken Skewers

It was a good night to fire up the grill last Thursday, made all the more enticing with the chance to try out a new recipe: Filipino-style barbecue chicken. It was pretty delicious, I must say. And a unique ingredient for the marinade and the basting sauce was banana ketchup, a wonderful element of this recipe that I can't wait to try in other ways as well. Also on the plate: roasted Brussels sprouts and garlic quinoa.

Ah, but something sweet was called for after the dinner, and I figured it was high time to bring back the DoubleTree-style chocolate chip cookies. I've got a terrifically dependable recipe to help approximate the standard treat offered at check-in by the DoubleTree Hotel folks. It makes plenty for sharing as well as feasting on.


"Filipino-Style Barbecue Chicken," from Chef John Mitzewich of FoodWishes.com and AllRecipes.com.

"DoubleTree Hotel's Chocolate Chip Cookies," by Ayşegül Sanford and her blog, Foolproof Living. [Published December 29, 2013.] Official DoubleTree recipe from Hilton.com was released to the public on 09 April 2020.

Tuesday, June 28, 2022

House Projects of Mid-June

Inspired at last to action and sequestered inside during a fairly uncomfortable heatwave, I spent time during the first half of June tackling some much-needed projects inside the house. Here's a run-down of some of them.

Future Library

Two years and two months ago, during the height of the pandemic and its initial shut-down phase, I was drawing slips from a task jar to keep me busy and productive while sequestered safely at home. One of those projects was to pack up the very junky room that is (or will be) the library. My rule for myself was to put in at least an hour even if I couldn't finish the specified drawn slip assignment, and my intention was to work on it a little bit on a lot of days. But after I made the libary even worse, I did not get back to it until this past June 16 and 17. With a late evening start that Thursday night, and a full day of labor on it the following day, I managed to completely pack it up, clean it out, clean it up, and set it up:

Hanging of Latest Artwork

A few more pieces by local artists had been added to the Roediger House collection, but they've been waiting in my study for me to get around to measuring and hanging them. That was also one of my June projects. I do wish I had a better eye for the right positioning/placement/spacing but it's nice for them to now be on display. I put five of those pieces along and at the top of the stairs (this page has a photo; scroll down to the 28th one), and another piece in a guest bedroom.

This is the painting I placed outside the master bedroom in the main downstairs hallway:

Collinwood Cooler Clean-Out

When the attic was renovated into a man cave and entertainment hall, one of those cool gables was turned into Ray's the Bar with a full commercial double beer cooler installed under the bar counter. I had a love affair with a couple of choice seasonal beers and always stocked up on them during their limited availabilities. (For instance, see this blog post from February 2018 regarding my absolute most favorite of beers: Bell's Best Brown Ale.) Bell's also had a great Christmas Ale and a rare offering called "Hell Hath No Fury," too. Starr Hill Brewery's Amber and their seasonal Snow Blind Doppelbock Lager were worth buying up in bulk because they are limited in availability; Duck Rabbit also has a terrific doppelbock. Abita was great for several beers: Amber, Christmas Ale, Mardi Gras Bock, Andygator, and Turbodog. Alas: when I went on a big weight-loss push in 2018, I pretty much gave up beer. I'd rather have desserts or sweets if I'm going to indulge in calories. At the same time, with the pandemic, there was virtually no company and no entertaining here at the house for well over a year. What I'm left with was a mix of okay but aged beers that were always in the cooler...and quite a few cases that I'd stored away deep in the cabinets, including some from as far back as 2015. It all had to go.

This was understandably a multi-day project, with a small beginning a few months ago, but by June 15th I'd gone through and poured out all of the beer in the house, washed out all the bottles, and put them into the recycling barrel. We are talking cases of awesome beers that were just not any good any more. It broke my heart. That did allow me to really clean up and reorganize the cabinets under the bar and counter in Ray's the Bar, though, so that was a bonus.

Recycling of Crushed Cans

While I have also given up soda, there's still a lot of it consumed here at the Roediger House, plus increasingly quite a few canned beers, seltzers, and so on from guests. I've always washed them out and crushed them and, once before, took them to a paying recyling center. There were 12 or 13 paper grocery sacks that had backed up near the crusher in the cellar, and I got them taken care of. They went into the 11th huge garbage bag of crushed cans that were piled up at the other end of the cellar. I decided to load 'em all up in the back of the pick-up and took them to a different recylcing center, where the total weight of them all was 260 pounds. But hey: that was $127.00!! On another day, I gathered up the old cleaning fluids, rotted gas can, and other old hazardous chemicals from the cellar and took them to the appropriate recycling center.

Cleaning Up the Laundry Room

Situated just inside the high-trafficked back door from the parking lot is a cozy laundry room, only big enough to accommodate those appliances, cabinets above, and a utility sink. It's where I keep my yardwork clothes and gloves, the food for birds and the dog, and bottled water.

Unfortunately, especially with my bigger yard projects of the last couple of years (like the irrigation system), it became awfully easy to come in from a very long work day and drop all the stuff I needed on top of the dryer...because I'd be right back at it again the next day.

No surprise when it becomes an accumulating monstrosity.

I present these photos with insufficient shame.

After achieving what felt like a great victory over the devastation in the library upstairs, I was inspired Saturday a week ago to knock out this last clean-up challenge. It's not suitable to Southern Living, but it's ideal for RoHo living.

Weeding and Mulching

While I am celebrating these terrific interior advances, I must say that it is pretty disappointing that I've done far too little out in the yard. Before it got so freakin' hot (I still prefer summer to winter, however!!), I was aggressively weeding and even got around to some mulching. Alas, I have yet to go buy any plants or flowers and so these are now just dressed areas that ain't going anywhere.

Monday, June 27, 2022

Meal No. 3125: Bacon and Cheese Sandwiches

'Twas just a simple meal for three in the early part of the day on Wednesday: bacon and cheese sandwiches.

Sunday, June 26, 2022

Meal No. 3124: Skillet Beef Stroganoff

This past Tuesday was another simple dinner pleasure, easy to put together and tasty to the tongue: skillet beef stroganoff, a house favorite and regular feature. It resulted in an abundance of appealing leftovers, too.


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