Man Cave

Tim and I have spent the last two weekends breaking down the old kitchen in our original old cabin.  Since we only use the cabin now for an extra bedroom in the summer, it was time to move the old kitchen into the basement into our newly created Man Cave in the basement.  Cabinets, countertop, dorm fridge, microwave, and all that goes with it moved downstairs.  Then, we hauled all the lawn and garden tools and equipment into the second shed because we need to make more room for our man cave.  Exhausting, however on Sunday - we were crafting, and playing games in the cool of the cave.  Love it.

Corn Salad with Radishes, Jalapeno, and Lime

There are just not enough radish recipes.  I love radishes.

Corn Salad with Radishes, Jalapeno and Lime

3 cups fresh corn kernels ( about 3 large ears)
6 radishes, thinly sliced
1/2 jalapeno, seeded and ribs removed, finely chopped
3 tablespoons fresh lime juice
2 tablespoons coarsely chopped fresh cilantro leaves
1 1/2 tablespoons olive oil

Combine all ingredients in a medium bowl and season with salt to taste.  The salad can be stored covered in the refrigerator for up to 1 day.

Creamed Kale Gratin

And I thought there wasn't another way to prepare Kale - this goes down as one of my MOST FAVORITE side dishes.  Incredible!

Creamed Kale Gratin

4 bunches kale ( about 1 3/4 pounds) washed and thick stems removed
1 1/2 large Vidalia onions ( about 1 1/4 pounds), thinly sliced
6 tablespoons butter
1 1/4 teaspoons salt
3/4 teaspoon freshly ground pepper
5 teaspoons all- purpose flour
1/3 cup white wine
1 1/2 cups heavy cream
1 cup milk
3/4 teaspoon lemon zest
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
2 cups grated Parmesan cheese ( about 8 ounces)

1. In a 3 - quart pot over high heat. bring 2 1/2 quarts water to a boil.  Working in 2 batches, blanch Kale for 30 seconds. Transfer each batch to a colander and let drain until cool.  Squeeze kale to remove excess water, then chop roughly and reserve.

2. Preheat oven to 350 degrees.  meanwhile in a large skillet over medium heat, cook onions, butter, 1/2 teaspoon salt, and freshly ground pepper, stirring frequently, until onions are soft and caramelized, about 25 minutes.  Add flour and stir.  Add wine and bring to a simmer.  Add cream, milk, zest, nutmeg and cayenne, and simmer for 2 more minutes.  Add 1 1/2 cups cheese, reserved kale , and remaining salt, and stir to  combine.

3. Pour kale mixture into a 2 1/2 quart baking dish and sprinkle on remaining cheese.  Bake until bubbling and brown, 45 to 50 minutes, Serve immediately.

Pomegranate and Merlot Braised Pork Roast

I hate to see summer end since we haven't had much of a summer this year but I do love the cooler weather and less rain - it has also been such a wet summer.   Tim made the most amazing roast Saturday night.  Tim can be content to spend the entire day in the kitchen where as I have to be outside if at all possible. This was so incredible.

Pomegranate and Merlot Braised Pork Roast

4 lbs pork roast
Kosher salt and freshly ground pepper to taste
3 Tbs. vegetable oil
1 large yellow onion diced
1Tbs each minced garlic and tomato paste
1 tsp each chopped fresh thyme, ground cinnamon and cumin
1/2 tsp allspice
1 bay leaf
1 cup each Merlot and pomegranate juice
2 Tbs. honey
1 cup chicken broth
6 carrots, peeled and halved lengthwise
1 tsp red wine vinegar
1 Tbs chopped flat leaf parsley
1/3 cup pomegranate seeds
Cooked couscous for serving

1. Season pork roast with salt and pepper.  In stovetop-safe insert of slow cooker over medium-high heat, warm 2 Tbs oil.  Working in 2 batches, brown pork roast on all sides, 7-8 minutes .  Transfer to platter.

2. Warm 1 Tbs oil in insert. Add onion; cook, stirring occasionally, until tender, 7-8 minutes.  Add garlic, tomato paste, thyme, cinnamon, cumin, allspice and bay leaf; cook, stirring constantly, for 1 minute.  Add wine and pomegranate juice; simmer for 5 minutes.  Add honey, broth, salt, pepper and lamb.

3. Transfer inset to slow-cooker base.  Cover; cook on high for 3 hours.  Add carrots; cook until pork is tender, about 1 hour more. Transfer pork and carrots to large serving platter.  Skim excess fat off sauce. Set insert over high heat; boil until thickened, about 10 minutes.  Stir in vinegar.  Pour sauce over pork. Sprinkle with parsley and pomegranate seeds.  Serve with couscous.

Missing All The Excitement

Wow, I go out of town for one weekend and miss all the excitement:

Metropolitan area shut down because of the threat posed by one man

WRITTEN BY: BOB - AUG• 12•13

That is, if you define “metropolitan area” as “633 people in a cow-town in upstate New York.”

It appears that a guy took his mother and father-in-law hostage in Bovina, NY, before eventually letting them go. The suspect refused to come out of the home, causing them to roll everyone shy of the National Guard, and putting the entire town on lockdown.

No official details have been released about the man or why he was being pursued. Residents and witnesses tell the Watershed Post that large numbers of law enforcement officials were visible on the ground and in helicopters in Bovina throughout the day today, and that drivers and residents were stopped and warned not to pick up hitchhikers. Roads remain closed near the house, according to the dispatchers.

At 2pm, the Delaware County Office of Emergency Management issued instructions to all Bovina residents via NY Alert to “remain indoors and lock all doors.”

Another NY-Alert was issued at at 2:26pm asking Bovina residents to remain inside until further notice.

The instructions to Bovina residents to remain indoors are still in effect as of 6:30pm this evening.

The suspect later committed suicide, allowing the 10th Mountain Division to stand down.

Keep it “Boston Strong,” folks.

Honey Teriyaki Chicken

Gorgeous weekend.  70 degree weather, beautiful blue sky, lots of rain the past week so everything looks great and lots to do but no agenda.  Just wanted a weekend to garden.  Transplanted a pear and apple tree to the backyard, 6 lilac bushes closer to the house, and moved a few things around in the front yard.  We quit around lunchtime and had some leftover veggie chili that had been in the freezer and spent the day sitting in the shade Smurfing and admiring the garden and the sky.  For dinner, we are always looking for new variations on marinades and sauces and I found this one this week and asked Tim to try it.  Absolutely amazing!  I couldn't stop eating it was so good.

Honey Teriyaki Chicken

3-4 pounds thighs and drumsticks
1 tablespoon corn starch
1 1/3 cup Mirin rice cooking wine
1/2 cup honey
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2-3 tablespoons Sriracha

1. Preheat the oven to 375 degrees .  Lightly oil a 9 x 13 baking dish or coat with nonstick spray.

2. In a small bowl, whisk together the cornstarch and 1 tablespoon water.  In a large glass measuring cup or another bowl, whisk to together the soy sauce, Mirin, honey , garlic, ginger, Sriracha and cornstarch mixture.

3. Arrange the chicken parts in a single layer onto preparing baking dish.  Pour the sauce evenly over the chicken.

4. Place into oven and bake for 45-50 minutes, using metal tongs to turn at halftime.  then broil for 2-3 minutes, or until the wings are slightly charred.

5. Let cool for 10 minutes before serving.