Summer Rain and Summer Everything

We just wrapped up Emerald Rose's latest live CD titled "That Night in the Garden", which does a fine job of summing it all up. It's been a challenge physically as well, in that Arthur's wife had open-heart surgery and a dear friend of mine died of a series of heart attacks- culminating in yours truly leading the funeral in a Presbyterian church of all places. The title does as good a job as any describing our common touch-stone for the summer. Speaking of Summer, this is the time in our year when the "first fruits" come in- namely the peppers, tomatoes and cucumbers. Add to that the berries that have just finished producing and we have the bounty of Summer, and a harbinger of the Autumn to come. So, it's time to modify that old stand-by of ribs and fruit glaze to reflect the current season. Dinner tonight is a double-rack of ribs grilled with a glaze of black currant, red raspberry, strawberry, apricot (it's first harvest in California) and a bit of pineapple for zip (it's always pineapple season in Hawaii). Recipe to follow after I finish rambling...

On the jewelry design front, I'm preparing to make a series of Argentium silver pendants and earrings fashioned to remind the beholder of the moons of the Cosmos. They'll be individual creations, but not modeled after specific celestial bodies. They'll also be augmented with small gemstones, but they should most affordable when I'm done with them, especially in light of the fact they will all be unique. I'll post photos as I make progress....

Grilled Ribs with First Fruits Glaze

2 Racks Pork Spare Ribs (10lbs or so)
1 lb of the first fruits for your neck of the woods (blueberries, blackberries, raspberries, strawberries, etc)
2" section of ginger root, sliced (substitute 2 tbsp dried if no fresh available)
1 Hot red pepper
4 tbsp Soy sauce
2 Tbsp Honey

Preheat the grill to 300F, then puree the fruit, ginger, pepper, honey and soy sauce. Remember, you're not in the zone without something tasty to refresh your parched tongue, so while the glaze ingredients are getting acquainted do yourself a favor and take care of that little detail straight away. By now your grill should be hot enough, so toss the ribs on without glaze for 10 minutes, then brush just enough glaze to lightly coat the ribs. Close the grill up and forget about it for the next 20 minutes. Brush the glaze on every 20 minutes until they are done to your taste. I've given up posting cooking times as everyone has their personal opinion of "done": you're a grown-up with your own car keys and credit cards, and I know you'll be fine. For what it's worth, mine usually take around two hours... and the remainder of the glaze is just fine after 2 minutes in the microwave on its lowest setting. Makes a great dipping sauce.

This time I served a Bossa Nova Salad (my black bean salad with cucumber), but in keeping with the "First Fruits" motif I scavenged the garden for fresh green beans to add to the mix.

I'm not posting pics this time, because cooked ribs look pretty much the same no matter how you prepare them- unless you boil them. If you boil them you need to read this blog from the first post forward before you attempt to cook ribs again.

Recording Blues and Squid Tacos

We've encountered our usual snares during this latest round of recording- the studio computer's main hard drive gave up the ghost and so I spent many days scrambling to make everything exactly the way it was before. We've been hard at work in the studio but also recording live before our fans: this is the shortest deadline we've ever given ourselves, so it's been intense. Jewelry commissions are a bit thin but I always have enough material to cut that I'm not without more work than I care to do artistically.

We've been eating a pretty eclectic diet lately, but a summertime favorite is fish tacos, San Felipe-style. Easy, low-impact and quick cleanup. We substitute or add squid to the cod fillets usually used, and the beer batter is the key as always. Here is the batter recipe:

1 cup Regular All-Purpose Flour
2 tbsp Cornstarch
1 tsp Baking Powder
1 tsp salt
1 tbsp Oregano (optional: San Felipe recipe)
1 egg
1 cup fresh dark beer
1 lb fish (Cod is our favorite for tacos)

Mix all ingredients together until smooth. Cut the cod into 1" wide strips, cut squid into tentacles and 1" tube sections. Add to the batter and stir to coat thoroughly. Heat oil to 375F, enough to deep-fry (at least 2"). Add fish and squid a bit at a time, taking care not to overcook (a light gold is perfect). Drain and set aside.

Now, all that's needed is about a dozen corn tortillas, a couple of chopped fresh tomatoes, shredded cabbage and cheese. And that frosty rum-laced drink. I bet you thought I'd forgotten about the booze, eh?

Enjoy

Bossa Nova...Salad!

Bossa Nova- my ultimate chill music. No other music quite captures that combination of relaxed anticipation, the languorous sensuality and ease of mind that tropical breezes and bright colors incite. I have a passion for Portuguese although I don't speak a word of it; but that's the beauty of Bossa Nova: it doesn't require fluency, only an open ear. Ashley's cousin Jessica Sarles is one of the up-and-coming artists in the NYC Brazilian acoustic jazz scene, and she's very good- check her out at her MySpace page to hear some samples of Gringa. If you're a fan of Brazilian jazz (it's smooooth) do yourself a favor and give a listen.

In my last post I promised the recipe for Mr. C's Black Bean Salad so without further ado, here 'tis:

Mr C's Black Bean Salad

2 Large Bell Peppers (red, yellow or orange)
1 Medium Tomatillo
1 Medium Cucumber
1 Can Black Beans, drained
1 Can Sweet White Corn, drained
3 Green Onions
Italian Salad Dressing

Dice the peppers, onions, tomatillo and cucumber and toss into a salad bowl. Add the black beans and corn, toss again to mix, then add salad dressing to taste- usually about 4oz. Toss again to coat the salad and chill covered for at least 2 hours before serving. This dish gets better the longer it chills, so be sure to make enough to enjoy the next day- Relaxe e Desfruite!!

Easy as Pie: Mr. C's JerkBerryRibs

Back in the early '90s I was working as a full-time bench jeweler and salesman while going through a rough divorce. The first Bush had recently left office, and I was reeling from the mini-recession a single Bush term had cast the nation into; I was in need of comfort, and so I discovered the music of Bob Marley, the local graduate school and gourmet cooking on a budget.

My new roommate Dan was a wealthy grad student and epicure, raised in the surf culture of the Eastern Shore and had already enjoyed life as an international downhill skiing champion. To my everlasting gratitude he was also a die-hard live music fan and a world-class connoisseur of reggae music. We were both young, single and enjoyed cooking Caribbean food while partying hard, so we devised a sure-fire method of keeping the people coming (with a focus on female grad students) and the fun times going: "Bring it and we'll cook it" parties. Add booze, grad-school "party favors" and music and we had a serious event happening, but adding the booze and other stuff to the mix made for some interesting experimentation in the kitchen. And in the back yard, upstairs den, and on the stoop of our townhouse. Soon there were people I didn't know in my dining room, showing up with all sorts of meat to grill or bake and we began to see the need to move the party out to the back garden with an eye towards co-opting the communal greenspace (and industrial-sized grill) behind our building. That decision was not well-thought out, as there are always more people who want to come to a cookout than you have space to accommodate, and we soon ran afoul of the building association. We also realized that we were actually reducing our ability to stay under the radar of the local constabulary, as those worthies have always gone the extra mile to ensure that no group of grad students has a good time off-campus... but I digress...

Being health-conscious surfer/snowboarder types we tried to ensure that our offerings were indulgently organic if not specifically low-calorie, and so we began to combine fruit with tahini and other interesting textures to use as sauces or glazes. As our epicurean mob began to expand with the addition of girlfriends and friends from abroad, Dan and I found ourselves relying increasingly on the grill in the garden rather than the oven; more fruit found its way into glazes because it's so easy to combine taste and texture and save the leftover glaze as a sauce. Our garden was full of organic peppers, tomatoes and herbs plus we had a huge organic grocery store a couple of miles away which carried a variety of inexpensive jams and preserves which served as the carrier for the glazes. Then we added herbs and spices as time and availability permitted, and settled in for one gastronomic journey of discovery after another. It was cheap, allowed us to drink and party at home and acquire a reputation for being Really Cool.

Why the long ramble down memory lane when you're waiting for a recipe? Because the road to a favorite recipe often leads past landmarks in the memory: cooking for others (whether they are your family or friends) is equal parts creativity, nurturing and social justification. When we set out to cook something other than burgers or fishsticks we usually have a memory associated with what we're preparing; sometimes it's an attitude or feeling that motivates that desire to re-create or embellish a memorable dish. Personally I like to remember favorite times and what type of cuisine I associate with them, and then get creative from there. Tropical always works for me, and fruit is somewhat neglected in meat and fish recipes so I like to experiment with them mixed with jerk spices on the grill. In the present, I make sure we have plenty of all-fruit preserves because this is one of the family favorites. This time I served it with a Black Bean Salad and white rice. I'll post my Black Bean Salad recipe in the next post-

With all that said, here's my JerkBerry Ribs Recipe:

Mr. C's JerkBerry Ribs
*double or triple amounts for multiple racks

Rack of Pork Spare Ribs (at least 5lbs)
1 cup of mixed all-fruit preserves (or fresh fruit mashed into goo for less sweet and more tart)
*This version used 1/3cup each of strawberry, red raspberry and black currant preserves
4 Tbsp Jerk Seasoning (adjust the quantity to your heat preference- we like it hot)
2 Tbsp Minced Ginger or Ginger Paste
2 Cloves Garlic, Minced
1 Tbsp Soy Sauce
2 Tbsp Honey (to carmelize)

Warm the preserves or fruit mash with the honey until soupy (about 30 sec in the microwave), then add the other ingredients and mix well. Now's the time to do several things: Start the grill, and try to get it no warmer than 300F... it's harder than you'd think, at least for my grill. Now you can fix that frosty beverage of your choice and prepare for the basting. Toss the ribs on the grill bone-side down (I used foil and nonstick spray because I loathe cleaning the grill more than I absolutely must) and baste the top and sides of the meat with the glaze. Close the grill and resume partying with your friends or kids (in appropriate fashion, of course). Check on them every 20 minutes or so, basting fresh each time until they are done. I usually cook them for at least 2 hours if I can: Because they cook at such a low temperature the juices are retained and they practically fall from the bone.

Let me know how yours turns out, and share it with a Dad Who Cooks.

On Beltane, or May Day

Welcome the "official" debut of Life at GreenWood- the place where I live and work. Here I hope you'll find enough that's interesting that you'll drop by or leave a comment about Cookin' With Mister C, GreenWood Studio creations, Church of The GreenWood or the many things of a musing nature I hope to post here. Music and video will show up here too, with Emerald Rose news as well as other projects I'm working on.

Happy Beltaine to those of us who celebrate in the Old Style- may your day be lascivious and fun! Happy May Day to my friends who celebrate for Workers' Rights, and to those who just want some reason to dance around a Maypole!

Be sure to catch the previous posts for recipes and other minutiae- I'll have more recipes and studio updates soon

Grilled Seafood with Butter Rum Lemon Baste

Sundays at GreenWood are usually laid-back, late breakfast and leisurely work on the property being the general rule for the day. As our workload gets heavier during the week at the lab and in both studios, we find that we like at least one weekend day to be the proverbial Day Of Rest; this being GreenWood, that means not resting much but doing yard work, and devoting some time to What I'd Like For Dinner.

Rum. Silver spiced rum with citrus. That's what we imbibe on Sundays, and ... you know, as long as the bottle's right there... We also like to have seafood on Sundays, and after working on the garden I'm in a sweaty but tropical frame of mind- so this happened:

Mister C's Grilled Seafood With Butter Rum Lemon Pepper Baste

4 Fillets (4-6oz) Tuna, Amberjack, Snapper or other firm fish
12 Large Sea Scallops
2 Tbsp Butter
1 Oz. Silver Spiced Rum (the vanilla makes the difference)
1 Oz. Lemon or Lime Juice (or fresh-squeezed)
1 Tbsp Cracked Pepper

Heat the grill to 400F, and melt the butter in a small bowl. Add the rum, juice and pepper and stir until mixed. Dip the scallops in the baste, then brush both sides of the fish and toss on the grill. Grill, turning and basting frequently, until done (no more than 10 min for scallops and fish) and serve hot. Garnish with additional citrus slices and rum drink served with a silly straw. Brown bread and a fresh salad complete the meal, and you'll start Monday on a good note- especially if you have leftovers. This is also terrific in the salad.

Lush-Us Chocolate Guinness Chili

Anything can come up here at GreenWood- So I sort of got roped into a chili cookoff... and I had to make it on Band Night. I usually reserve chili for the "out of the box" meals but I had to make a gallon and was a command performance. No photos of the Chili as I've never seen one that didn't look gross... It's a bit on the sweet side, but a novel recipe and I thought it would do well:

Mr. C's Lush-Us Guinness Chili
2lbs Lean Ground Beef or Turkey
24oz Diced Tomatoes (about 6 good-size fresh or a large can)
1 Bottle Guinness Extra Stout (or other bitter dark beer)
1 Cup Strong Brewed Coffee
2 Chopped Onions
3 Cloves Garlic (chopped)
4 Cans Red Kidney Beans
2 Cans Black Beans
1 Can Beef Broth or 1Tbsp Better Than Bullion
2 Cans Tomato Paste
1/4 Cup Packed Brown Sugar (optional)
4 Tbs Chili Powder
1 Tbsp Oregano
2 Tbsp Cumin
4 Hot Chili Peppers chopped
1/4 Cup Masa or Cornstarch Paste (optional)
2 Tbs Cocoa or Mole

Brown the meat with the garlic and onions, then drain and put in a large stewpot and bring the heat to simmer. Add the diced tomatoes, beer, coffee, beef broth or bullion and tomato paste. Simmer for 20 minutes, then add the brown sugar (optional), cumin, chili powder and peppers, cocoa or mole, oregano and salt to taste. Simmer another 20 minutes, then add the beans and masa if desired. Cover and simmer 30 minutes, stirring to keep from sticking.

Now this is fine served after cooking for an hour or so, modified for your personal sweet-salty-spicy preferences; it's much better the next day. Usually a hunk of good brown bread and another Guinness is all that's needed to complete the tableau.