All you other Kids with the Pumped up Kicks

So, follow this conversation:  NBC show Whitney-- "I think they called all the writers into a room and said 'I want you to write a male character named Whitney'' -- "Like Ally Mcbeal--'no, a man."-- What ever happened her anyway?" --"She married Harrison Ford; they live on Richard Branson's Island, they had to build an additional island for a runway for their four jets."--Jesus.--"I'm kidding, you know they did that to Manhattan, they reclaimed the land."--Damn, I was just thinking of the Wall street protests and was ready to damn Harrison Ford to hell.  (pause)  All those other kids with the pumped up kicks . . . "You're really gonna put that sound back in my head?"

What's this: Pumped Up Kids

Have a great weekend.

Salad with Garlic Anchovy Salad Dressing

  What you Need:


2 oz. can Anchovies
12 garlic cloves, mashed.
1 egg.
1/4 C onion, chopped.
1/2 C Parmesan, grated
1 1/2 tsp black pepper
2 Tbsp red wine vinegar
1/2 C olive oil
Salt and pepper to taste



*Place all ingredients, except oil, in food processor.  Slowly add oil while processing.  Salt and pepper to taste.

I got this recipe on the back of a box of anchovies.

Total time: 10 minutes
Drink:  H2o
T.V.  NBC Thursday

Holy Crap, This is a good meal!

I feel like I've neglected my vegetarian friends lately, so this is for you and your soft teeth. I really like curry, but after a while, one gets sick of coconut based Thai meals.  So, after some exploring I've discovered meals that 1) use no coconut milk or 2) are not dominated by it. This is a guaranteed meal, brothers and sisters.  It is incredibly tasty and it has some chickpea protein to keep those choppers inside that delicious mouth of yours.

This meal has a lot of canned elements to it, don't let that dissuade you.

What you Need: 
Rice, cooked.
1 C onion, chopped
1 Tbsp ginger, minced.
1 garlic clove, minced.
then . . .
2 tsp garam masala
1/2 tsp ground red pepper
1 1/2 tsp ground mustard
then . . .
1 can coconut milk
1 Tbsp jalapeno, chopped,; seeded.
1 tsp sugar
1/2 tsp tumeric
2 cans chick peas, drain and washed
1 (28 oz) can of diced tomatoes, undrained.
1 (8 oz) can tomato sauce
and finally . . .
3 Tbsp. cilantro, chopped.

Tomato Chickpea Curry

Heat 1 Tbsp olive oil in LARGE skillet.
Add first three ingredients; cook 5 minutes.
Add next three ingredients; cook 2 minutes , stirring frequently.  (see pic)
Add next 6 ingredients; bring to a boil.
Then simmer 35 minutes, uncovered.

photos by: DMG

Remove from heat and add cilantro.
Serve over Rice, that you should have cooked 45 minutes ago..

*This meal is really good.

Total time: 55 minutes
Drink: KJ Cabernet 2008 (a gift).
Music: REM

Night of Comet

First, let me say "こんにちは" to my reader from Hong Kong, "訪問をありがとう."  

Tonight's recipe is a surprisingly easy and texturally pleasing recipe.  Shiitake mushrooms are the Chaucer of fungus.   Usually when I think of flank steak I think of marination and let's be honest-- who has the time right now?  Even the sauce on this one is deceptive, it's more of a side.  However, an additional veggie would have made this meal even better, unlike the movie Night of Comet, which just becomes  classier every 10 years I watch it.  The movie works on so many levels, yet, I digress.  Enjoy!

What you Need: 

Steak:

1/2 tsp. salt

1/4 tsp pepper

1 one lb flank steak

Sauce:

1/2 C onion, chopped

1 garlic clove, minced

2 C shiitake mushroom, stemmed; thinly sliced.

1 C beef broth

1/3 C dry white wine

1 Tbsp balsamic Vinegar

1/2 C green onions, minced

Flank Steak with Shittake Mushroom Sauce

photos by DMG

Preheat broiler.

Sprinkle salt and pepper evenly over steak and broil 5-6 minutes each side.

!After cooking, tent foil over it to allow further cooking.  Do not cut!

 To prepare Sauce . . . 

*Add onions and garlic to heated pan, coated with cooking spray.  Saute 2 minutes.

*Add mushrooms.  Saute 4 minutes.

*Add all liquids and bring to a boil, cooked 6 minutes until reduced to about 1 1/4 C.

*Add green onion.  Cook 1 minute. 

Cut steak diagonally in 1/4 inch slices.  Viola! 

Total times: 20 minutes 

Drink: Babbling Blonde

Movie: Night of the Comet.

Fought with kitchen knives and skewers

Bah Bah Bah ba Bah.  My therapist said not to see you no more. . . What's up cats?  I hope your weekend was as awesome as mine was.   Actually, I was sick and you can count my misery by the crudded tissues littering the nothugs house.

Anyway, I needed something spicy and peanuty to get my through.  True story: a Netherlander looked at me in disgust when she discovered  I ate peanut butter and jelly sandwiches.  I told her she was spitting on the American flag.  Then she described the Netherlander equivalent to a peanut butter and banana sandwich.  To wit:  Bread, white Dutch cheese, bananas and ketchup grilled like a panini.  I love living in this time.  This is another guaranteed meal--eat it with rice because it is spicy!

What you Need:
bamboo skewers, soaked
12 oz. chicken tenders, cut
4 C brown rice
Cilantro

Peanut Sauce:
1/2 C H2o
1/3 C rice vinegar
1/3 C creamy Peanut Butter
2 Tbsp soy sauce
1 Tbsp sugar
4 cloves garlic, peeled
1/4 tsp red pepper




Spicy Peanut Chicken on a Stick

Cook the Rice first!
Sauce:  Combine all ingredients and blend until smooth.
Transfer to small pan and cook, stirring over meduim heat until thickened.  Do not boil!

Then . . .
Add half of sauce to chicken in storage bag and refrigerate 30 minutes.

And . . .
Thread chicken onto skewers.  Preheat Broiler.  Then broil 2-3 minutes each side.


Lay it out on the plate and add cilantro and remaining reheated peanut sauce.  Delicious!

Total Time: 10 minutes plus refrigeration.
Drink:  Pomegranate juice
Music:  James

Sweets, babies.

Franz Kafka wrote "At one time the whole town took a lively interest in the hunger artist; from day to day of his fast the excitement mounted."(A Hunger Artist)  So let's eats some brownies.  The chocolate kind, eh?

It's the end of the week, brothers and sisters.  Friday is the Equinox. Burn some sage and kiss someone.

What You Need: 

Non stick cooking spray
1/2 C flour
3 T unsweetend coca powder
1/4 tsp baking powder
1/3 C cream cheese, softened
1 C sugar
3 1/2 oz semisweet chocolate, melted
5 tsp vegetable oil
1/4 C egg
2 tsp vanilla abstract
1/2 C raspberries and 1/2 C walnuts, chopped

Homemade Brownies

Preheat oven to 350.
Coat 8x8 square baking pan with spray.
In meduim bowl stir flour, cocoa, and baking powder together.

In another bowl, beat together cream cheese and sugar until creamy.  Beat in melted chocolate and oil.  Gradually beat in egg and vanilla.
On low speed, beat in flour mixture until smooth.  Fold in raspberries and walnuts and spoon into pan.
Bake for 35 minutes.  Cool.


Go ahead and let these sit over night--they're much better that way.  Have a good one, folks.

Total time: 45 minutes
Drink:  Milk, from a cows teat
Music:  Bonnie Prince Billy

Drink Up Baby, Stay up all Night

For the final installment of "How to throw a party for 10$ a Person" I offer thee Sangria's.  I don't see how you could possibly go wrong with anything Spanish.  Unless of course you consider history and politics, but every one makes mistakes and--more importantly-- it's never fair to cast the shady eye of bigotry over all when just a few hold the power.

The guests of the party would tell you we got pretty drunk.  As with any Sangria--there are many-- this requires over night soaking.

What you Need: 

2 boxes Red Wine (Shiraz)
2 oranges, 2 lemons
1 apple
1/4 C sugar
1/4 Brandy
Club Soda

In case you were wondering: Sangria means
blood in Spanish.


Party Sangria

Slice up fruit.
Press fruit into sugar.
Mix Wine, fruit and
Brandy in a large cauldron.
Transfer to plastic or glass
containers and refrigerate
over night.
*We served drinks from a nice pitcher.

Pour ice into wine glass (to stretch drink out) add sangria and a splash of club soda.   

Total Time: 30 minutes plus over nite
Music:  Little Dragon

How to throw a party for $10 a person--Sides.

First, allow me to say "привет" to my viewer from Russia, "спасибо!" 

You have to have enough sides to pull off a party.  We baked up some pita bread for hummus; bought some crackers for Millers Mild and Sweet Mustard sauce and used our stores of yet ripe green tomatoes to fry up so Southern goodness.


The Equinox falls twice a year.  Translated from Latin it means equal night.  This Friday, the 23rd the day and night will be roughly the same duration.  And then after, until the Spring, the days will be shorter, colder and utter Bullocks.

What You Need: 
Green tomatoes
*It turns out it doesn't nesc.
matter how close to ripeness the 
green fruit are.  The firmer, the more easily they hold together. (ed.)
Zucchini
2 eggs and 1/2 C milk
1/2 C cornmeal
1/2 C breadcrumbs
2 t salt and 1/4 t. black pepper
Flour
Cooking Oil


Fried Green Tomatoes and Zucchini

Heat oil.  (do not burn)
Whisk together: 2 eggs and 1/2c milk – set aside
Mix together: 1/2c cornmeal, 1/2c breadcrumbs,
2t salt and ¼ black pepper –set aside
Slice Tomatoes and Zucchini
* I cut zucchini into fingers
Coat all sides evenly with flour.
Dredge through egg/milk mixture.

Coat all sides with cornmeal/breadcrumb mixture.
Fry in ½” oil in batches. Flip once to brown both sides.


Total Time: 15 minutes
Music:  Luis Santana
Drink:  Sangria

How to throw a party for $10 a person.

Our annual Fall Equinox party has been an off and off affair for the last ten years.  This year we nailed it in spectacular fashion.  I'll go ahead and tell you I doubled the recipe below to feed 15 people and 24 hours of marination is required.

The  official Equinox happens to occur this Friday on my birthday so, maybe, it would have made more sense to throw the shebang next week, but come on, it's a party.  Drinks were served, sage was burned, mysterious scratches were had-- memories were fogged.
 The summer is gasping people. . . if you listen you can hear it, softly crying, "I'm not dead yet."     

What you need:
 Marinade:
1 t. whole all spice
1 t. black peppercorn
4 whole cloves
1/4 cup brown sugar, lime juice
and soy sauce.
2 Tbsp. Worcestershire sauce
2 t. paprika
8 garlic cloves
3 large shallots, cut in half
3" piece of ginger, thinly sliced
1 jalapeno pepper, seeded

* process this and add to--


2 lbs boneless Chicken, cut into 1" chunks.

Veggies:
1 pineapple, cubed in 1" chunks
3 peppers, cut into 1" chunks
Mushrooms
Onions
Artichoke hearts

* If you haven't figured it out yet--we're making skewers.




Grilled Spicy Jerk Chicken Kabobs

Heat first 3 ingredients in a pan over meduim heat, cook 1 minute.
Add cooked spices to rest of marinade and process until smooth.  Add to chicken in bag and refrigerate overnight.
Cut up veggies. 

Then . . .
Assemble skewers.
*Importante!  Save marinade.
Grill skewers and baste with remaining marinade.

There you have it.  This fed enough people that we had left overs.  We've cooked this meal 2 years running and I have to say it is quite delicious.

Total Time: 45 minutes plus marination
Drink: Sangrias
Music: M. Ward

Drink, Drink.

You may have noticed that Nothugs has moved to nights.  That's right, I'm aiming for the nighttime web surfing, idle time crowd.  Welcome!

So we come to the end of another glorious week.  The Nothugs mobile broke down and we've been riding the bus hither and nether. This afternoon the wife opened her umbrella and split my lip.  Why do I feel like I am paying for something?  Perhaps it is because I do not give credit to the many chefs who provide me with dining pleasure.  So this drink  is for you.

As contributors week comes to a close I would be remiss If I did not thank once again my thugs for allowing us into their kitchen.  Let me start with tonight's donor--mother, masseur, and excellent cook Claire Westbrook.  Check out her expertise here: Timespaceonemassage.

And thanks to the others, my friends, and check out their adventures:
PittsburghVeggieFoodies
mixedplatemama
herestomyhealth
Thank you, thank you!
On with the show. . .

What you need:
Lemonade, 1/2
Iced Tea, 1/2
Ice
Vodka, as much as you can stand*

* See Comments (ed.)


A John Daley   *golfer, drinker, gambler take on the Arnold Palmer.

This drink pretty much speaks for itself.  Add a lemon for a little class, why don't ya?

Alright, brothers and sisters, have a wonderful weekend.  See you again next week.

Time: minimal
Music: Neko Case
Food: jambalaya

---Out!

Contributors Week, Mothers! pt. III

On the first Saturday of every month the Pittsburgh Veggie Foodies get together at someone's home and are treated to hospitality, good eats and steady drinks.  The dinners are themed and change every month.  The only caveat is that it will be vegetarian and organic. This month's was Southern Cooken.

Brye Dignam is the founder of the PVF's, a painter and my neighbor in Pittsburgh.   And it's the first organic desert for Nothugs.  Bravo.

* I love cooking with alcohol.  This one calls for a 1/4 cup of Brandy.  She's a fine girl.

Photos by BD

What you Need:
3lbs ripe peaches (7 to 8 cups) pitted peeled and chopped
1/4 cup brandy
1/4 cup sugar

Crumble
8 TBSP butter
1cup of packed brown sugar
1/2 cup shredded coconut
1 TBSP freshly squeezed lemon juice
1 cup of all purpose flour
pinch of salt





Organic Peach Crumble

Preheat oven to 400. Grease an 8 or 9 inch square or round pan.

Put the peaches in a bowl along with the sugar and the brandy and toss.

For the crumble, cream the butter and brown sugar together using an electric mixer, food processor or fork.

Stir or pulse in the remaining ingredients until combined and crumbly; it won't hold together like a dough. (You can make this in advance if you like; pile onto a piece of plastic and wrap, then refrigerate or freeze until about 30 minutes before you're ready to use it. Defrost if necessary, then use.)

Pour the peaches into the prepared pan. Crumble the mixture over top. Bake until golden and just starting to turn brown, 30 to 40 minutes. Serve warm with cream.

For recipes from the around the world: Pittsburgh Veggie Foodies

Feeling Hot Hot HOt?

This one has some of my favorites in it--ginger; garlic and jalapeno.  It's Contributors week, mothers!  I like to see in the different abbreviations for things, and the counter tops and dishes of fellow cooks.
I would visit a site like that a few times a week.  Maybe even click on an ad.  This recipe comes from my golden and sun-kissed home, Kansas.  It comes from Crystal Fritz of mixedplatemama
 

What you Need:

4 T canola oil

1 small onion

1 t fresh ginger

4 cloves garlic

2 potatoes cubed

4 carrots cut

1 fresh jalapeno

3 T ground cashews

1 15 oz tomato sauce

2 t salt

2 t curry powder

1 cup frozen peas

half red pepper chopped julienne style

1 cup heavy cream

2 servings of white rice

Vegetable Korma


First get your rice started so it's ready! (thanks, ed.)
On medium heat combine canola oil chopped onion, ginger, garlic and let cook for 1 min.
Next cut your potato and carrots in small pieces so that they cook evenly.
Throw potatoes and carrots in with the onions and cover for 10 min.



*Its important you have your pot covered or the potatoes will take forever to cook.

Next with a food processor grind up your cashews. Once the potatoes start to soften throw in the cashews, jalapeno, and tomato sauce. Add salt and curry powder.

I love curry so I add way more than 2t  adjust to your liking. Cook for another10 min stirring once and awhile so that the mixture doesn't burn.  Next is when the magic happens, once you see your potatoes are beginning to soften add your heavy cream and stir. Stir in peas, and red pepper. Reduce heat to low and cover cook for however long it takes the potatoes to cook. 

When all is cooked scoop onto a plate of rice and enjoy!

It's Contributors Week, Mothers!

Today's recipe comes from the great dry state of Nevada.  It comes from cook, blogger and mother, Laura Hojnacke from the  Blog to My Health.  Take it away Laura.

Hello, I'm Laura.  I stay at home with my four children while my husband slaves away at a computer.   Over the last 4 years I have been changing our diet to include whole foods.  I now grind my own flour and TRY to make everything from scratch. This recipe was sent to me by my sister a few years ago.  She got it from a friend (who probably got it from another friend). Being a huge fan of sundried tomatoes, I just had to try it.  It is quick and easy to make, and is now a family favorite.   I'm hoping to make my own bowtie pasta for this dish one of these days.

Our cream is raw, but you can use pasteurized cream for this.  I make it without the chicken these days, so feel free to skip the first two ingredients and skip straight to the second step if you prefer a vegetarian meal, as I did. 

 What You Need:
Hearty Greek Pasta
feeds our family of 6
1 lb. boneless, skinless chicken, sliced diagonally
3 T. olive oil
1 8oz. jar sundried tomatoes, drained and julienned
3 cloves garlic, pressed
1/4 c. fresh basil (or 1 T. dried basil)
1 12 oz. can artichoke hearts, drained and quartered
1/4  to 2 cups heavy cream, depending on how you like your sauce
1 lb. pasta (farfalle or rotini)
6 oz. feta cheese
1 t. dried oregano
Salt and pepper

Chicken Pasta with Sun-Dried Tomotoes and Artichokes

Cook pasta per instructions on package
while you make the sauce.
Brown chicken in oil until cooked.
Add sundried tomatoes and garlic and saute for 2 minutes
Add basil and artichokes to pan and saute for 1 minute.
Stir in cream, remove from heat and cover to keep warm.
Season with oregano, salt and pepper.
Drain pasta and place in bowl.
Toss with sauce and feta cheese.

* Should you have some left over, refrigerate.  When ready to eat more,  just add a little cream and heat in a pan or (cringe) microwave.









There you have it.  Be sure to check out Laura's Blog here: Blog to My Health.

You say Tomato, I say Spicy Tomato

Yes, I closed the shop yesterday.  It was the wife's birthday.  Good wine.  Good friends.  This meal is some good Indian cuisine.  A carnival of spicy tangyness, it will take your taste buds out to dinner.
My wife even cleaned the grill for this one.  If you haven't tried the spice Garam Masala pick up a bag at an Indian Grocery-- it smells like Christmas. This is some spice.

Next week is contributors week.  What is this:  nothugs
Thanks to everyone who sent me their recipes!  Have a good weekend.

Cook up a bunch of Rice.
The Marinade
 Food process the following:
1/4 C peach reserves
1/4 C lemon juice
1 Tbsp Olive oil
1/2 tsp
1/4 tsp. Cumin, Ground Coriander
  and Garam Masala.
2 whole tomatoes, peeled; cored
2 garlic cloves
1 (1/2") piece ginger, peeled; chopped.

The Bird
4 (6 oz) skinless, boneless chicken
1 tsp salt
Cooking spray


Barbeque Indian Chicken

photos by DMG

Place marinade and chicken in a zip top plastic bag.  Seal and marinate in refrigerator 2 hours, turning bag occasionally.  Prepare grill.  Sprinkle chicken with salt and grill.  Keep marinade.  Grill each side 6 minutes or until chicken is done.  Combine reserved marinade and 1C water to a medium heat; bring to a boil.  Reduce heat to simmer. Simmer until reduced to 3/4 C ( ~ 8min).
Serve sauce over chicken and rice.

Krull

Alright, I go with this one a lot when I need a side to bring over to friends dinners.  It goes good with anything from pot roast beef to Chicken Parmesan. It's a salad struggling against the end of summer and the inevitable Equinox. 
It takes a nice picture. 

What You Need:
5 oz Asparagus spears
13 oz button mushrooms, halved.
5 oz rocket of leaf lettuce
1 Red bell pepper, sliced into strips.

Dressing:
1 Tbsp. wholegrain mustard
1/4 C Orange Juice
2 Tbsp. lemon juice
1 Tbsp. Lime juice
1 Tbsp. Orange Zest
2 tsp. each lime and lemon zest
2 garlic cloves, crushed
1/4 C Honey


* I use a grater instead of a zester. 



Asparagus and Mushroom Salad with Zest Dressing

1. Boil a large pot of water and prepare an ice-water bath. Prepare Asparagus:  Snap off  woody ends.  Then cut in half on the diagonal.  Cook in boiling water, one minute than remove and plunge in ice bath to arrest development.

2.  Combine all dressing ingredients in a meduim sauce pan.  Season with pepper.  Bring to a boil, then reduce and add mushrooms.  Toss for 2 minutes.

3.  Remove mushrooms; return dressing to boil.  Boil 3-5 minutes until reduced and syrupy.  Cool.

4.  Combine all ingredients; drizzle with sauce.

Total time: 30 minutes
Drink:  Wine, white
Netflix: Krull

I'd eat the hell out of a potato.

Interesting facts about labor day.  It may be the only thing Grover Cleveland will be known for besides his pseudo-Charlie Brown/ Goodtimes Blacksploitation-like moniker.  Anyway, he and the federales made it an official holiday after government forces killed several striking union members.

So nothing says "I'm sorry" like potato salad and a day off, right?  So enjoy it.  Turn on the radio and listen to your favorite stations top one thousand tracks of all time.  Eat some ice-cream and contemplate the fact that no society exists where someone doesn't have to work there ass off to make it.

When I was kid I loved going to a potluck and finding a box of KFC or Pizza Chain.  But, now, come on, make an effort.  Make something.  Make Potato salad.

photos by DMG

What You Need:
4 C Red potatoes, unpeeled, cubed
14 oz. chicken or veg. broth
2 Tbsp. cider vinegar
3/4 Celery, finely diced
1/2 C green onion, all, finely diced
2 eggs, hard boiled and chopped
1 Tbsp. parsley, minced

Dressing:
1/2 C mayonnaise
1 Tbsp. each Dijon mustard and
sweet pickle relish.
1/4 tsp. salt and pepper
1/8 tsp. celery seed


Homemade Potato Salad

Combine broth and potatoes in medium pan.
Bring to a boil, covered, then simmer 10 minutes, until tender.
Drain and put potatoes into large bowl.  Toss with vinegar and let cool.

Meanwhile . . .
Combine dressing ingredients in bowl.

Then . . .

Combine eggs, onions, celery, parsley, dressing and cooled potatoes.



*It helps bring out the taste if this dish is allowed to cool first.  Happy labor day.

Total Time:  25 minutes
Drink:  Tea, Iced
Music:  CCR, mothers!

My Life With The Thrill Grill Kult

And so ends the week of marination.  We've had tofu, yellow fin tuna, my liver and now, beef tenderloin.  It has been a week of patience when none was present.  Of ingredients which wore on the pocket book.  Of unusual skunky beer.  And some fancy Charlie hacked into the Nothugs Super computer.

I woke up and found all my desktop icons moved around and an open word file that read:  Think Your Funny  Isn't that some vague and slightly nefarious business to sip your coffee to?  No period or question mark.  It's something I would write.  So fancy man, if you're watching--Touche.

This is the old piece of meat on top of a salad deal.  Kind of tedious. It requires 3 distinct steps.


What You Need:
4 cloves garlic, chopped
1 banana pepper, chopped
2 Tbsp. soy sauce
1 Tbsp. lime juice
3 Tbsp. honey
1/4 C peanut oil
1 lb. tenderloin
Salt and pepper

Dressing:
1 shallot, chopped
2 banana peppers, chopped
1 Tbsp. mint
1/2 C Rice Wine Vinegar
2 tsp. sugar

Papaya Salad:
8 large Romaine lettuce leaves, cut into strips
1 large papaya, peeled and sliced
2 carrots, peeled and shredded
1/4 C peanuts for garnish
Chopped cilantro


Grilled Steak and Papaya Salad


      Tenderloin . . .
Process first six ingredients until smooth.
*This is your marinade.
Place meat in small baking dish, add marinade.
Cover and refrigerate one hour.
Then, grill over meduim-high heat, 12 minutes.
Let stand another ten minutes.

       Dressing . . . .
Whisk together all dressing ingredients in a bowl.

  
 Salad . . . . .
Combine carrots and papaya in a bowl.
Place lettuce on plates, then distribute bowl of                                                                                 deliciousness over lettuce.

Finally . . . 
Drizzle-rizzle dressing over salad.  Place meat on top and garnish with peanuts and cilantro.

*  Good lord, this one was time intensive, interesting.  I'd never really cut up a papaya.  The seeds looked like capers.  Have a good weekend--out.


Total time: 30 minutes plus marination
Drink:  Tea, iced
Music:  The Dils