The Frugal Guy Cook

My brother recently mentioned having made tempura-style orange chicken, which led me to look online to find out what exactly tempura was, since I’d not to my knowledge had it before.

I learned that tempura is Portuguese-inspired Japanese, foods fried in a very thin batter coating. I recently tried a batter coating for strips of chicken and ended up replicating, except for having seasoned the batter, Chinese restaurant chicken fingers. The kids loved it, and I figured the batter was a way to stretch the limited amount of chicken.

Usually tempura is made with eggs, flour and cold water. The cold matters to the chemistry, much the way hot presumably mattered in my recent test of a faster flour tortilla recipe. The egg apparently doesn’t, because I found it is possible to make tempura without it.

I’ve learned that the best way to arrive at recipes or adaptable inspirations for dishes that contain no dairy and no eggs is to include “vegan” in the search. It seemed kind of odd to search for vegan tempura, but in addition to its most common use in seafood, tempura is also used for vegetables, which I look forward to trying. I’ve had that kind of thing in a restaurant, if not by that name, with cauliflower, squash and broccoli.

Here is what I did…

2 Cups flour (Too much, for 3 chicken breasts, could halve it or use more chicken, or whatever you’re using this on.)

2 Cups cold water (I put ice cubes in it ahead of time.)

2 Heaping teaspoons baking powder

1 Teaspoon or so of salt

A little oil – maybe a tablespoon or so.

Season as desired or not at all. I used a bit of red pepper, a dash or so of garlic powder, and a bit of black pepper.

I deiviated from strictly tempura by crumbling some Ritz crackers fairly fine and dipping one side of most of the pieces of chicken in it. I also considered using oatmeal similarly.

No deep fryer here. Enough oil in a frying pan, nice and hot, to be able to cook one side then turn it over.

I cut the chicken into very small strips and chunks, the better to cook fast and go with the lightness of the batter.

I put the dry ingredients in a bowl and mixed them together with a whisk. Then I poured in the water and oil. Started with half the water and mixed, then the rest. You might watch how it seems and back off or add to the amount of water. Stirred it thoroughly. It bubbled a little and looked a lot like pancake batter. I ended up just drowning all the pieces of chicken in the batter, pulling each one out and putting them in the pan one at a time in two batches. I ended up frying a small patty of batter and crumbs from the batter that was left on the crumb plate. That was yummy and suggests possibilities.

This is very much a keeper. We inhaled it. On one of the recipes I saw for vegetable tempura, it said serve and eat immediately lest the batter get soggy. With the chicken I’d also say eat it sooner than later, because it isn’t as good in texture after it sits a while. Tastes good though. The vegetable tempura recipe also said dredge in flour before dipping in batter. I can see that being useful for veggies. Chicken worked without. Would it have worked better with? Not sure.

Since I have never had tempura in a restaurant, and in fact the only Japanese restaurant food I’ve had is noodles, I can’t compare. Even if it’s not “real tempura,” it’s so good I can’t wait ti try it again.

I’m thinking about making flour tortillas and went back to look at the recipe with a critical eye, thinking there was a wait time involved. Sure enough, it was 3:00 when I started looking it up, and from kneaded it calls for at least 3 hours on the counter before forming into balls, rolling and cooking. I thought I might do it anyway, being at a loss for what to make if not burritos, but decided to look up other recipes to see if the wait is a universal.

It’s not.

I found this great video, which if nothing else shows good rolling technique:

For a moment I thought she was going to say put the little balls in the fridge, or let them sit out, but nope… immediate gratification.

What is fascinating about this video and at least one written recipe I saw is that they call for baking powder. Our recipe does not. I have to wonder if that makes the difference.

Maybe, but what it definitely does is make the tortillas in the video puff up like balloons, shades of what a pita recipe is supposed to do in a high temperature oven and with a thicker form of flatbread. (Flatbread variants fascinate me, and it’s logical that they were invented in various overlapping forms in various cultures and regions.)

At any rate, great, fast video, different technique than you’ve seen here in our traditional recipe and method. My burriot plans would appear to be saved. It’s at least worth a try, to see how they come out. Perhaps I’ll update later with results.

Update:

They were easy to make and it worked basically as advertised.  It was convenient, doing them so quickly.  It made about 16 smallish tortillas and only 2 remain.  However…. They don’t taste nearly as good as the recipe that leaves out the baking powder but has a 3 hour rest time.  I’d love to come up with a happy medium, where they are faster and easy to work with – these seemed to roll out better, though weather conditions favored it – while also being as tasty.

Once upon a time, Deb posted her mother’s flour tortilla recipe at our former joint/family/anything blog, Accidental Verbosity, before moving to Blogblivion. We eat these fairly regularly, and once etsimated the cost for perhaps 16 of them at under 40 cents, versus, say, $1.69 for a pack of 8 commercial ones. You pay to save time and effort and get uniformity, but even Manny’s brand isn’t as good as homemade. It probably costs more now, given the recent increases in grocery costs and particularly, we just noticed on having to replace an empty, Crisco. That resulted in buying store brand soy/cottonseed shortening comparable to the current Crisco formulation. Traditionally one would use lard, which Deb almost got me as it was available and inexpensive. Definitely have to try that sometime.

This is a repost and, because it wasn’t written by me, guest recipe, inspired because I recently started making these myself, and found that the recipe was harder to find searching than it ought have been. I realized I’d started a food and cooking blog but never posted this here. Duh.

This was something Deb knew how to do inside out and I deferred to her, as one of her specialties. I’ll comment further at the end, but here is her original text:

Mama Jedi’s Flour Tortillas

We’ve been experimenting with different things to do with flour tortillas ever since we finally got around to trying my mother’s recipe for them. She used to make these often when I was a kid, since they’re better and cheaper than store-bought (and, I believe, because at the time it was tough to get even a passable grocery-store tortilla in rural Minnesota, a situation that has since changed). She taught some of the other women in the neighborhood how to make them, too, and they’ve been a hit with all who have tried them.

Mama Jedi’s Flour Tortillas

4 cups flour
1/2 cup shortening, in small cubes
1 & 1/4 cups warm water
1 & 1/2 teaspoons salt

Dissolve salt in water and set aside. Rub shortening into flour with fingertips. (I’ve got the warehouse-club-sized can of shortening, so I meaure it into a cup then divide it as I add it to the flour…instead of a single lump, little spoonfuls. Works just as well…the point is to have it in small pieces so it’s easier to rub into the flour.) Gradually add salt water to flour mixture. (The trick here is getting the flour/water ratio right so the dough is smooth rather than sticky or flour-y. I always seem to need a tablespoon more water or flour to make it just right, depending on how perfectly I’ve measured and the weather that day.) Knead well. Set aside covered for a minimum of three hours (I wrap it in plastic wrap, to keep the dough from getting a “skin,” then toss it back in the bowl and cover with a towel.). Knead again. Divide into 1 & 1/2 inch portions and roll out on floured board. (I shape the dough into a cylinder, then cut off the appropriate portion for the size I want for each tortilla. Usually takes me a test tortilla or two to get it right. The best part of that is that the mistakes are so tasty…yum. I also roll them out right on my countertop…a board is certainly not required, unless you have tile. *grin* The dough should be good and stretchy and a bit of a pain to roll out, and tends to shrink slightly when transferred to the pan, so roll ‘em thin.) Cook each on a hot griddle/frying pan until it bubbles and browns slightly. Makes anywhere from 12 to 18 tortillas, depending on size, thickness, and how many get eaten along the way.

As for what we’ve done with them…we’ve made burritos and quesadillas and even chicken and veggie wraps in the last couple of weeks, and I have no doubt some of the turkey will find it’s way into them in one form or another. Very versatile and very, very yummy.

The first time I made these, I became the official tortilla maker, they came out so well. The directions above say knead again after the dough sits at least three hours. Turns out that Deb didn’t actually do that when she made them. I did it minimally at best. It doesn’t seem to hurt them and anecdotally may be better, though certainly if the dough needs a little extra to get the texture feeling better while making it into cylinders.

I use one of those Pyrex cups that has lines up to a cup but room to add an extra quarter cup by eye. I microwave cold water a minute or 90 seconds, stir in the half tablespoon of salt to dissolve, and set it aside. I’ve been using about a cup in practice.

I make sure the flour is worked into the shortening extremely thoroughly. It’s somewhat like making pie crust, but without the objective of flaky.

I flip them over and over while rolling, to hel combat the curling and get them thin enough.

Basically it’s an easy easy thing to make. The big consideration is the sitting time for the dough. It’s fast compared to making bread. It’s even relatively fast to roll out, and I roll a couple then start cooking as I roll more.

They are so useful and so cheap. We’ve had the challenge of a baby with food sensitivities that seem to be based around salicyslates, and these were a perfect introduction to wheat-based foods, which as expected don’t bother him. Being simple and homemade, I knew exactly what was in them. Not like, for instance, whoile wheat pasta that contains corn meal, which he can’t have. But I digress.

Enjoy!

Simple yet tasty. At lunch yesterday I had the kids by myself, so I thought about giving them tuna, despite Sadie’s “no!” when asked. That made me think of tuna melts to be different, especially given the presence of a chunk of sharp cheddar – almost too sharp – that the kids seem to love.

Then I remembered a boneless chicken breast with sweet barbecue sauce I had leftover from the oven a couple days ago.

I sliced that thin, across the grain, and laid it out on two slices of bread in the toaster oven tray. I topped it with large crumbs of sharp cheddar, not covering it completely, as with slices or a coherent layer of shredded cheese, though YMMV.

In it went for a top brown cycle. With tuna I’d often do part of a second top brown cycle to make the cheese especially melty and bubbly, but for the chicken that was enough.

It was delicious. A shame the kids weren’t enthusiastic, distracted instead by the Terra vegetable chips I noticed we had and served with it. Speaking of unexpectedly tasty things that perhaps shouldn’t work, but do. Sadie wouldn’t eat hers but guarded it with her life. I ate half of Valerie’s, and she did eat most of the rest.

Anyway, it turned out to be a cool thing to do with leftover chicken.

This is a repost from Blogblivion, posted here back in November. A few days ago, after an extended break, I made beef stew again, using my big stock pot and about 2 1/3 lbs of $1.59 “London broil” steak cut up small.

I started with a hunk of butter, melted in the bottom of the pot, with the majority of a large, sweet onion chopped and sauteed in it, starting to add seasoning, especially a mess of celery flakes. Then I added the meat and cooked it most of the way through, stirring in more seasoning. Ultimately the main thing was you could really taste the beef and peas, and a bit too much black pepper, but we ate it for four meals. The enthusiastic reception was a combo of it was especially good, the right weather, and completely unexpected. I didn’t have any real garlic, so just used some powder. I was limited in frozen veggies, so it got a lot of peas and some traditional frozen mixed veggies to add variety. It could be enough to have the potato, barley, carrot and onion, but adding at least the peas really adds something.

Okay, the rest of this is the original post:

Yesterday I made what we have dubbed barley beef stew, based on a recipe for beef & vegetable barley soup on the Goya barley package. I had a pound or so of top round steak in the freezer, left from a 2 piece, 2.44 lb package I bought recently for an astonishing $1.89/lb.

Their recipe calls for beef, barley, onion, garlic, spices, boullion, water, and a can of mixed vegetables.

We wanted something thicker, and would be using frozen or fresh vegetables, but I par-cooked the fresh ones based on the idea that precooked would go into the recipe as written. I could probably have just put the fresh veggies in right after adding the water.

So it went something like this…

Olive oil – tbsp or so
Beef, a pound or so, cut in small, vaguely cube-like pieces
Small onion or equivalent; I used 1/3 of a largish sweet onion
Garlic, 1 clove, minced; was small and I could have used two
Oregano, 2 tsp
Celery salt, probably about 1/4 tsp; not in original, subbed for not having celery or celery seed, either of which I’d have used instead if I’d had them
Beef boullion cubes, 2
Water, 4-5 cups; original was 4, I had to add a good cup more
Bay leaf, 1; I used crushed equivalent of 1+, a little too much
Barley, 1/2 cup dry uncooked
Potatoes, 2 small to medium size, peeled and cubed
Carrots, 2 medium to large, peeled and sliced; I cut the largest slices in half
Lima beans, frozen, maybe a cup
Peas, frozen, maybe a cup
Other spices to taste, in pinches or more, including but not limited to black pepper, red pepper, cumin, savory, parsley, fennel seed.
(Corn, green beans, or mixed might work as well. We had no corn or it would have been in there.)

ObCTG: Remove lens cap.

Heat the oil in a saucepan and brown the beef. For me it was more of a medium pan, too deep to really brown and just cooked and bled water, which I boiled off as much of as I could.

Stir in onion and garlic and cook until onion tenderizes.

Stir in oregano, bay leaf, celery salt or seed, boullion cubes and water. Other spices can go now, later or both.

Bring to boil, then reduce heat and simmer. Original called for an hour, but I cut it short by at least 10 minutes. I put in part of the carrot and potato at start of simmer and the rest maybe half an hour in. I’d probably not par cook them next time and put them in at or near the start.

Add barley and frozen (or canned or precooked) vegetables.

Cook over medium to low heat another 30 minutes.

It was right before or during the last step I added black pepper, about 3 fennel seeds, and a dash of extra oregano.

Anyway, it was the tastiest beef stew or soup I have ever had. I started tasting the beef when it was first fully cooked and it was divine. It reminded me of my late grandfather’s beef stew when it was “on,” maybe a little more flavored. My grandmother is a great cook, but beef stew was one of his specialties. It actually got weaker later on, which, along with thinking it had too much bay leaf flavor, was what inspired me to touch up the flavorings. I also had to add water when I added the barley and frozen veggies. I should note that the barley could have gone in sooner, and actually finished absorbing water and cooking after the heat was off, as it was quite a while before we ate more than a sampling.

Deb said I’d outdone myself, and has claimed the lefover bowl of it for Mars herself. It made four solid bowls worth, and we estimated it at IIRC about 440 calories each, loaded with nutrients and fiber.

Pictures? Why yes, we have them.

This is after I’d added the veggies, barley and more water. In the first one it looks deceptively watery, but the second one shows just how thick it was in the pan.

The picture below is the leftovers, showing how thick it became after the barley finished. I thought it would be perfect to serve on and with injera (which even if I never try making an Ethiopian dish, I have a reason to try making now). We had wheat bread and butter, which is more traditional. Sadie was being bird-like, but Valerie couldn’t get enough of it.

I partially answered my own squash question, finding a ton of zucchini recipes online.

So when I turned off the computer in deference to thunderstorms yesterday afternoon, I started experimenting ahead of when I would otherwise have started making supper. I decided to try making zucchini fritters, using two of the five at the linked page.

I didn’t use any of these recipes, but I was intrigued by the pancakes, faux crab cakes, and Lucky Olive’s Zucchini ideas there. I don’t have any Old Bay seasoning, nor having I smelled or tasted it to my knowledge, so I’d have to wing it, combining the seasonings that are, in some proportion, a part of Old Bay. Which already sounds like something I’d come up with, except I seldom use the dry mustard in anything but Laurie’s Spicy Chicken (which I may as well repost here, if Google is going to have such an insanely hard time locating the post).

I also thought zucchini enchiladas sounded intriguing, though it intrigued me as much that it didn’t call for canned enchilada sauce, and could presumably be adapted to chicken, or a mix of chicken and veggie.

Anyway, I was mainly focused on the 4th fritter recipe, but I was intrigued by the 2nd one, as anything that calls for mint is so rare in my experience.

Here is the first recipe I used, as written, with points of concern in red:

3 cups of coarsely grated zucchini
2 large eggs, beaten
2 tablespoons of milk
2 teaspoons of all purpose flour
1 tablespoon of chopped fresh mint or
1 teaspoon of dried mint leaves

Place zucchini in colander; let drain 1 hour. In a large bowl, with a wire whisk, beat the eggs until they’re frothy. Add remaining ingredients; whisk until blended. Stir in the zucchini, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper. Preheat oven to 200ºF. In large skillet, over medium to high heat, heat 2 tablespoons salad oil. Spoon in fritters batter, using 1 tablespoon butter for each fritter, adding more oil as necessary. Cook 1 minute on each side, until golden brown. Keep warm, covered with aluminum foil, on platter in oven until ready to serve. Makes 6 servings.

First annotation, the flour; this seems to be too little. My proportions were off because I used one cup of zucchini but used a whole rather large egg, but if you compare to the later recipe, the minimalist amount of flour makes little sense. They came out almost custardy, with kind of a soggy texture. The mint flavor went poorly. It would be better simply to steam, boil, even roast or bake zucchini with mint.

I grated one zucchini, resulting in 3 1/3 cups to use. As noted, I decided to use a cup for the mint variant, interpreting 2+ cups as about right for the garlic, oregano and parm variant. Though in reality what I grated was little more than a medium zucchini, so you could interpret the second recipe as saying to use five or six cups.

The grated zucchini went into a collander that nested into a bowl so it could shed liquid, and I mixed in a fair amount of salt to aid that process, letting it sit quite a while.

Anyway, I beat an egg, added and beat in maybe a tablespoon of milk, a teaspoon of flour, a couple dashes of black pepper, and near half a teaspoon of dried mint. Flour by the teaspoon? Still sounds weird to me. Then I mixed in the zucchini thoroughly.

I used olive oil for frying; not very deep. One lesson is they could have used more oil. That second annotation I realized, after momentary confusion, that it was a typo of batter. It’s not saying to add a tablespoon of butter for each fritter.

The modified recipe made four, nice and neat. They were thinner and runnier than the later ones, and I was surprised while they were still cooking as they seemed hesitant to get crispy. Getting Deb to eat zucchini is mainly about texture. That they came out like custard was no help, given that she disliked custard due to its texture.

You could eat them and live, but they were weird. I snacked down about one and a half, including a small piece I gave Sadie that sadly made her uninterested in trying the other kind later. She made a face and discarded it.

Not recommended. But I’d still love some ideas on what to make using mint, since I have a jar of it on the spice rack.

Here’s the recipe as written for the other fritter variety I tried:

2 medium zucchini, unpeeled & shredded
1 cup of flour
2 beaten eggs
Salt to taste
Pepper to taste
1 teaspoon of oregano
1 clove minced garlic
1/4 cup of water
1/4 cup of Parmesan cheese

Combine and mix all ingredients. Mixture will be the consistency of pancake batter. Drop by tablespoonfuls into hot oil and fry until golden brown. Drain on paper towels.

I had two cups and a fraction of shredded zucchini, as mentioned, and I decided to treat that as the quantity correct for the recipe. Who’s to say what “medium” means, after all.

The other ingredients followed along, except it was parmesan and romano, rather than straight parm, and I used a little extra, and the clove of garlic was fairly large. I also added a dribble of extra water when I couldn’t even mix the batter, it was so thick. I scoffed at the “consistency of pancake batter” part, but it was, for relatively thick values of pancake batter. The moisture in the zucchini saw to that.

I made the oil deeper for these, and they tended to be thicker. Used slightly higher heat and made sure they were cooked as crisp as could be expected.

Deb liked it.

Valerie ate three of the twelve the recipe made. Sadie didn’t try them.

I thought they were tasty, maybe a bit strong on the garlic, but strong as it was, the oregano flavor shone through too.

We ate all twelve before and during dinner, despite having chicken, rice, summer squash and lima beans too.

I cooked the chicken in the same oil, figuring the flavor infused from the fritters would be a good base. I added a touch of garlic powder, red pepper, generous paprika, dash of ginger, celery salt, pinch of oregano, and some Italian seasoning. It was one of the tastiest batches of random chicken I’ve ever made.

I keep forgetting; I have pictures.

Plate of food for one of the kids, including part of a fritter:

Shredded zucchini, ready for its closeup:

Mint zucchini fritters:

Garlic oregano parmesan zucchini fritters:

This is a repost of Laurie’s Chicken: Making It Measured from retired blog Accidental Verbosity. I’d have eventually reposted it anyway, but when I went searching for it today I found that Google had changed something about how AV is indexed or ranked that made traffic there plummet a couple weeks ago from just about 300 a day to under 100. Whatever that change was, it made this post not findable at all by title or most of the logical sets of keywords. I should probably start reposting systematically, but this is one of my favorites…

My stepsister used to make a hot red sauce baked on top of chicken breasts, usually as a treat for her less kitchen comfy cousin, and once for me when we were both at my father’s house in Vermont. It was so good, I always remembered it fondly and wanted the recipe.

My stepmother recently asked her about it, and here is the “recipe” as I received it:

1/3 cup ketchup, 1 TBLS W’shire Sauce, black and cayenne pepper to taste, dry mustard, Brown sugar (she said she sometimes used twin B. sugar) and a little apple cider vinegar. Says these are all the ingredients which as you can see its by taste. Cook until slightly reduced. I would think you could dble this as it does [not] make very much.

So I decided to attempt to measure and create a more detailed recipe, based on guesses and adjustments to quantities the first time I made it. Here is what I wrote up as a result, followed by pictures during and after. It is all quite adjustable, but if you like hot and don’t like lack of measurements to guide you, this works:

Laurie’s Chicken Recipe

This would work for 3 breasts, or heavy on 2 breasts. This is extremely hot as measured here, and could be done lighter on both kinds of pepper to soften the impact. Everything is somewhat flexible, beyond that, to taste.

1/2 cup ketchup
1.5 tablespoons Worcestershire sauce
1/4 teaspoon black pepper
1/2 teaspoon red cayenne pepper
1/4 teaspoon dry mustard
3 tablespoons brown sugar
1 tablespoon apple cider vinegar
2 tablespoons or so water, optional
boneless chicken breasts (2 or 3, adjust recipe to make more)
2 – 3 tablespoons butter, optional

Combine the spices, ketchup, worcestershire, brown sugar, and vinegar. I ended up using water to help flush as much as possible out of the measuring cup I mixed it all in, when transferring to a small saucepan. It gets cooked down either way. I was tasting as I went along, adding brown sugar after it was in the pan. Stir regularly while cooking over low heat.

Preheat oven. I would estimate 400 degrees throughout to be appropriate, though I started at 450. I put butter in an appropriately sized Pyrex pan and let it melt in the bottom before taking the pan back out. This was on the theory I needed something greasing the pan, and everything is better with butter. It would probably work fine with spray or even nothing.

Place the chicken in the baking pan. Cover top of each piece more or less evenly with sauce. Bake until done, perhaps 25 – 30 minutes at 400.

Here’s the sauce on the stove while cooking down:

Here’s the chicken after I put the sauce on, before baking:

Here’s a finished chicken breast:

I don’t know how, but Deb makes arguably the best mashed potatoes I have ever had. Normally I’m more of a baked guy. Some might even say I’m half-baked. Anyway, neither here nor there with respect to the recipe above, this is what Deb made to go perfectly with the hot chicken:

It was amazingly good; a bit on the hot side for Deb, perfect to bordering on excessive for me.

Yesterday at lunch time Sadie happened to see me heft the big Bisquick box by way of reminding myself that, yep, it was almost empty and we’d forgotten to buy more. It was one of the things I forgot on the BJ’s run.

That resulted in a chorus of “pancakes! pancakes! daddy make pancakes!”

I looked in the fridge and confirmed we were out of blueberries, which I pictured finishing in a half batch of pancakes for the kids.

Aha! I had an idea.

We have a big bag of BJ’s own brand of trail mix, a particularly fruity variety. It has some almonds and soy beans, and pretends to have a walnut piece here and there, but mainly it has apricot bits, raisins, cranberries, blueberries and cherries. It’s almost too sweet.

I heated a half cup or so of water in a Pyrex cup for 99 seconds in the microwave.

Into the hot water I put a large amount of dried fruit to soften and rehydrate a bit. Never thought of this before, but it’s a great trick for making fruit pancakes without requiring a relevant kind of fresh fruit in the house. Then again, even though they can be made with other kinds, to me the fruit for pancakes is blueberries or bananas. Thus having apples and nectarines on hand was beside the point.

The fruit soaked several minutes. I found there was around a cup and a third or so left in the box, so I finished it, using the Bisquick pancake recipe as if it were the full two cups. Figured the fruit would bulk it up, and a high proportion of egg would help it rise around the fruit as it cooked.

I scooped in the fruit, sans most of the water, and added a handful of sunflower seeds to make it more interesting.

I poured out larger pancakes than usual, doing two on the pan at a time, rather than four. The fruit was heavy and wanted to cluster enough that it was basically a matter of pouring out some batter and then scooping fruit onto it, trying to keep the amount in each appropriate. Otherwise it was just like cooking any old pancakes.

They were fantastic, able to be eaten without syrup, or with minimal syrup. It was a little like having a fruitcake flavored pancake, but not exactly.

Sadie devoured a full two good-sized pancakes. Valerie ate most of one avidly, and overall might have eaten as much as one and a half. They didn’t eat this much when we had blueberry pancakes. I ate the other six.

Definitely a keeper idea, and brilliant given our tendency to have trail mix or raisins in the house. We actually prefer Wal-Mart’s house brand large bags of tropical trail mix to the fruity one from BJ’s, but the fruity one was probably better for this.

For the drumsticks I decided to try something based fairly closely on this rub recipe. The source recipe being based around a cup of paprika, resulting in three cups of end product, meant adjusting it down in a big way. I jotted down the ingredients in proportions rather than measures, like this:

1 Paprika
.5 Chili powder
.5 Cumin
1/48 Black pepper

And so forth.

My approximate measure mixed together thoroughly were:

1 Tablespoon Paprika
1/2 Tablespoon Chili Powder
1/3 Tablespoon (which is a lot like a teaspoon, eh?) Cumin
1/4 Tablespoon or less Black Pepper
A couple dashes Red Pepper
1/4 Cup Brown Sugar (rather than white)
1/8 Tablespoon Thyme
1/8 Tablespoon Garlic Powder
1/8 Tablespoon or less Onion Powder
A few dashes Salt
Dash of Allspice
Pinch of Savory

The last two ingredients are additions. Brown sugar is a substitution. based on my experience using it in similar stuff. For what it’s worth, I didn’t have trouble with the sugar burning on the grill, though I read in recipes that lacked it a warning not to use it for the grill for that reason.

A few hours before we went to the BYOM (bring your own meat) cookout, I made the rub, coated the seven drumsticks well, including under a large bit of detached skin, put them in a sealable plastic bag, tossed in much of the rest of the rub, and shook it to coat them even more. That went in the refrigerator for a few hours, then into the well-iced cooler for what turned out to be a few hours more.

I knew we would never eat them all, but wanted to let other people try them, especially if they turned out good.

I cooked them quite a while on the gas grill, turning them over a couple times. Depending where they were, they ranged from apparently cooked to falling off the bone.

The first one I tried tasted too peppery, and also seemed suspiciously underdone. It was probably fine; just not falling apart as I like. The second one I tried was quite good, but I would change the recipe. Meaning I’d do what felt right, as I usually do, rather than close to what a recipe said to do.

The third one I ate was also tasty. My nephew tried one and approved. Enough so that he ate three more, finally encountering an over-peppered one on his last drumstick and seeing what I meant about that first one.

Mostly, though, a success.

What would I do if I were trying this again? Less pepper and paprika. Possibly more, and additional, poultry seasonings. Possibly more of something like allspice or ginger. Perhaps more lightly applied rub.

I once did a chicken rub centered around orange (I’m amazed I found the recipe so readily to link it). Something like that might be interesting on a grill. Heck, I baked it, but the section has a focus on barbecues and grilling, so yeah. Heck, had I thought of it sooner, I even have oranges in the house because Sadie was with me at the farm stand and wanted them. And I have cloves, which I don’t believe I did when I made that rub before. Even if I do have to grind them myself.

Anyway, that’s the result. I didn’t think of taking pictures, though I could have as we had the camera. Oh well.

Sharon has what sounds like a tasty and easy chili recipe, complete with actual measurements. I notice it doesn’t call for chili powder, but you’ll note that it includes all the components of chili powder: cumin, cayenne pepper, garlic and oregano. I also love cornbread with chili. Her post and the cold weather inspired me to make some last night, even if it is nontraditional with pasta and red sauce. The kids just love it, until they get full and merely turn it into tiny crumbs.

I made my version of chili the other day and meant to write about it, so I thought it was funny we were doing unplanned chili synchronization between households.

First a bit about history.

Once upon a time, I used to make what I call faux chili based on cheap cans of Campbell’s Pork & Beans. Which isn’t so odd, in that they are pinto beans in a tomato-based sauce, and chili seems to be made normally with pinto and/or kidney beans. I considered it both tasty and part of eating cheap, which will be the topic of another post Real Soon Now. Let’s just say I didn’t know from eating cheap, and didn’t know at the time that cans of those beans on sale 3 or 4 to a dollar was not that cheap.

Back then, I’d cook up some pepper and onion if I had it, ground beef, toss in beans, season it mainly with chili powder, add some ketchup and a squirt of yellow mustard, add sugar or brown sugar as needed, and serve it to myself for 2 or 3 big meals. It was quite good. I believe I also used tomato paste at least sometimes.

Lately I’ve discovered the joys of dry beans, taking it back closer to scratch and being really cheap. When I knew I was spending my last cash for probably a couple weeks on stocking up groceries last week (except a little reserved for milk and a few other run-outs), knowing the rate we’d been using them and comparing the unit price, I bought a 64 oz. bag of pinto beans instead of the customary one or two 16 oz bags.

Dry beans require planning. You can’t get to 5:00 or 6:00 and say “hey, let’s have beans!” We put them in a pot of water, bring it to a boil, then turn them off and let the gassiness soak out of the beans for an hour or more before draining them and adding fresh water for the actual cooking.

At that point you have beans on their way to ready for whatever you mean to make. Heck, you could serve just beans with some butter, salt and pepper on them, the way my father loves shell beans. When I set out to make chili, I wasn’t sure if it would be truly ready on time, and even if so, we would also want refried beans around in the next couple days for burritos.

I cooked 16 oz. of beans, 2 cups dry, and when they were cooked enough, I took two cups or so wet out of the pan, and some of the water as needed, for refried beans.

For the refried beans, I actually used a medium sauce pan. I threw in a generous chunk of butter (probably 3 tablespoons), cooked a handful of chopped fresh garlic, onion and green pepper, all of which are optional or could be replaced with dry seasonings. All you really need is beans, if you want nothing more than their yummy flavor. What I missed is an effective masher, and I’d not cooked the beans to the point of mush before splitting them for refried and chili.

When the flavoring veggies were cooked right (transluscent onions, for instance), I threw in the beans, did a lot of smooshing and stirring as best I could, adding liquid as needed to keep them from being too stiff and dry to work with or to cook without burning. I also added I forget what else, but mainly cumin, not a lot, and possibly some red pepper, cilantro or oregano. The beans came out tasting mostly like beans, to give some idea; more enhanced than flavored. They were absolutely fantastic and got raves. We did indeed have burritos that night and let the chili simmer longer. It was interesting making two suppers at once, but a huge treat not cooking the second day.

The stiff texture of the beans made me picture making sandwiches based on them. I figured mix a small amount of finely shredded meat in with them, maybe use meat broth to imbue them with meat flavor, and there you’d have a serious meat stretcher or substitute. Which means I just reinvented the idea of falafel, sort of.

Back to the chili…

My new favorite thing to do is make chili not with expensive ground beef, but with the cheapest on sale beef, like top round for London broil at $1.69 or whatever. By comparison, I recently bought 90% ground beef and by buying it in a 6.67 lb package at BJ’s got the remarkably low price of $2.29. Chili would be fine with the fattier ground beef, fortunately, but we normally buy and freeze one kind and use as needed, rather than running to the store specifically for a variant for a meal we decided to make.

I cut the beef into small chunks and add it to a frying pan with, optionally, stuff like chopped garlic, pepper and onion. I add spices to it, or to the butter before it goes in, including but not always celery flakes, cilantro, red pepper, black pepper, paprika, allspice, ginger, cumin, oregano, and chili powder. Without the real versions added, that would include garlic and onion. I basically stir regularly and cook until done, letting some of the juice cook off but keeping some.

If I ever remember, I will probably throw a small amount of vinegar in with the meat not long after it starts cooking.

In the meantime, I’ve thrown some chili powder and maybe other spices into the beans. Tomato-based stuff can go in before or after the meat. I normally use tomato paste, as small can, and ketchup, using more as needed later to adjust the flavor. Diced tomato, tomato soup, or whatever would work, depending what you have and what you like. The beauty of chili is it’s highly variable and a matter of taste.

A little vinegar can be good, giving it added tang, especially if you are not using ketchup, or have too little ketchup on hand. I keep forgetting until the chili is well underway, and then this time I added too much. The small dribble turned into a good sized glug. It didn’t ruin the chili, but it added more tang than I planned and needed to cook and soak in far longer to balance the flavor.

After everything is mixed together, it’s just cook, stir, taste, adjust as needed. I normally throw in a not insignificant amount of brown and/or white sugar. I normally add more chili powder at least once, and perhaps other spices depending how strong the flavor seems. If you get it too spicy, it remains too spicy, but at least sugar tends to ease the bite.

What amounts to no more than 3/4 of a 16 oz. bag of beans and no more than 2 lbs of beef makes us two good meals. It can be served with shredded cheese, a dab of sour cream, tortilla chips, bread and butter, or corn bread as mentioned earlier. It can be made thinner or thicker. It can be made in greater or lesser proportions of beef to beans. It can be made hotter or milder. Whatever I start with, mine tends to come out in a particular taste range, frankly almost identical to the taste I used to achieve starting with Campbell’s beans and owning a smaller variety of spices. I haven’t tried it on hot dogs yet…

I actually have pictures off the camera in time to use them in the actual post. Some orphan pictures should follow today in their own post. I had some fun with raw ingredient or cooking stage pictures this time around, just plain trying to get interesting pictures.

Partially cooked and then mostly done refried beans:

The chili, done or near the end: