Mussels Dijonnaise for Bastille Day

Mussels Dijonnaise for Bastille DayVive la France!
Today is Bastille Day and we are thinking about dining al fresco on some delicious and simple-to-prepare French Bistro fare this evening. Mussels Dijonnaise or Steamed Mussels in Mustard Sauce can be made on a weeknight and paired with a toss salad with a nice Read more…

Pine Nut Vinaigrette

Pine Nut VinaigretteGiving Thanks for Dad
If there is one thing I know it’s that my family isn’t normal. From the outside looking in, we may seem like your typical family of five. But, in reality, we are more than a few degrees off-center. The following is the most recent example.

Like most other families during the shelter-in-place order, we have been spending more time outside enjoying our backyard. The more we were out there the more it became obvious that our backyard space was in need of some serious help. So for the last month, that’s what we have been doing—little by little. It started with a fire pit that the family gave me as a birthday present. And, quickly turned into a much larger home improvement project culminating in the building of an outdoor bar.

The bar happened because we were sitting around the fire pit one night and I got thirsty. I mentioned that it would be cool to have a bar outside ‘cause I was feeling lazy and having to walk to the kitchen was just too far. This is where things got kinda nutty. Ideas and possible designs were thrown out for consideration. The kids were in on it, too. (I know. Great parenting. The kids are designing a bar. At least they learned some rough carpentry skills. That’s good, right?) Everything came together when I remembered the Mexican tiles and sink we had sitting in the garage.

Seventeen years ago I was pregnant with twins and my husband and I, knowing things were never going to be the same again, went on a vacation to Peurto Vallarta as the last hurrah before the boys showed up. While we were there we found a tile shop downtown that was filled with the most amazing Talavera tiles and sinks. I forced my husband to haul a sink and about 40 tiles home on the plane in a backpack with the idea that we would use them in the bathroom of our new house. That never happened. They sat in the garage until we moved into our current house ten years ago where they sat in the garage again until last month.

Long story (sort of) short, the tiles and sink are now part of a lovely and very sturdy (my love has a tendency to over-engineer) outdoor bar that looks like a Mexican cantina complete with a palm roof. The plan was to get it done by Father’s Day and we did. Naturally, I assumed we would be toasting Dad and breaking in the new bar with tacos and margaritas. I was wrong. So, so wrong.

When asked what he wanted to have for his Father’s Day feast my husband declared that he wanted his favorite dinner in the world, Thanksgiving. In June. In 90 degree heat. Do you know how hard it is to find Thanksgiving stuff in June? During a pandemic?

The turkey was the easiest part. I roasted two turkey breasts, mashed some potatoes, and baked the stuffing outside of the bird. We even had pecan pie thanks to my daughter. My sister, the smart one, was in charge of the green beans and made something that was more in line with the weather and the time of year. She got a bunch of green beans, steamed them, and dunked them in cold water to stop the cooking and keep them crunchy. She then dried them off and spread them on a platter, scattered some sliced cherry tomatoes around, and topped them off with a tasty Pine Nut Vinaigrette. It was the perfect way to cut all of the richness and carbs of Thanksgiving in June. In our Mexican cantina…

Pine Nut Vinaigrette
Adapted from Six Seasons: An New Way with Vegetables by Joshua McFadden Read more…

Sesame Ginger Noodle Salad

Sesame Ginger Noodle Salad

Sunday Morning Hazards
Sometimes my mouth gets me in trouble. Sometimes I agree to things without thinking. Sometimes it’s worth it.

Last Sunday morning, we were couch-surfing after a tasty French toast breakfast and the Pioneer Woman was on the TV (because the Food Network is always my daughter’s first choice unless any of the Harry Potter movies are on). I wasn’t really paying attention but I had a vague idea that it was on in the background. Our plans that day revolved around a woodwork project for the back patio so I was trying to figure out my plan of attack. It was then that I heard my husband announce to the room” I want that for dinner!” and I stopped everything that I was doing to take a look.

It is rare that a member of my family tells me exactly what they want to eat without any prompting from me. Usually, there is a lot of back and forth about what sounds good? What do we have in the fridge? Etc..So when someone says I want that, it’s kind of a big deal. I said yes without hesitation. I was already planning on going to the store anyway so no biggie…right?

This, of course, was all before I spent the next 6 hours crouched down staining two by fours in the sun. When we finished our project and it was time for dinner I was less enthusiastic about our dinner plans and promises I made. Thankfully the recipe came together easily and went well with the pork chops I threw on the grill. Even better it made enough to cover lunch the next day. (This recipe actually makes a lot. It would be perfect for a potluck…when we can do that again!) In fact, it was even better the next day.

I wasn’t better the next day. I was walking like the tin man….

Sesame Ginger Noodle Salad
Adapted from The Pioneer Woman on the Food Network
Yields 6 servings Read more…

Pork Chile Verde

Pork Chile VerdeNetflix and Chile Verde
Last week I made something I haven’t made in…forever. Pork Chile Verde. I love Chile Verde but it takes a while. So, it’s not something that frequently graces my dinner table. I tend to only order it when we go to a restaurant for Mexican. In this instance, I had boneless pork shoulder in the freezer that kept getting in my way and driving me nuts. And I wanted to figure out what to do with it beyond the usual pulled pork.

On impulse, I bought a bunch of tomatillos and brought them home for no other reason than I was bored with the usual stuff, (And, they were in a basket next to the jalapeños and Anaheim chiles which are a veggie drawer staple in my house.) I had no idea what I was going to do with the tomatillos but having them on hand must have lead me to the whole Chile Verde epiphany.

The urge to make Chile Verde sent me into this somewhat manic desire to create an entire experience like going to our favorite Mexican restaurant. I made the Mexican rice and the refried beans as well as the tortillas. I even went so far as to make flan for dessert. (So worth it!). I mean, it’s not like I had anything else to do so why not? If we can’t go out to eat, then we’ll do it at home with plenty of margaritas in the blender.

The key to this dish is meat that isn’t too lean which is why pork shoulder is great. You gotta have the fat or it will be dry.

Pork Chile Verde
Adapted from The Food Network 
Yields 4 to 6 servings Read more…