An evening with Norman Bates...

It is scary how fast time flies. A month or two ago we found out that the oldest movie theater in our town was going to be playing Psycho (hate that I have to even say the original, but I will).  I noted it & to my surprise it actually fit into our schedules.  Last night we realized how long it had been since we had even been out and about in town, just us.  We had a great meal on the patio at El Rey's Burrito Lounge. We enjoyed Queso Del Rey, margaritas, chardonnay, chicken and steak tacos. Followed by the Hitchcock classic on the big screen.  It was fun to watch this movie with an audience, & the old theater was the perfect place.   The Capri Theater typically hosts the independent film circuit. They will also throw in some classics for one night only, like last night.  Seeing  them on the big screen really does take the classics to another level.  It feels good to support local resources & grateful to those who work so hard to preserve our local landmarks.

A little Queso Del Rey never hurt anyone & vino served from a beaker - definitely original!

Fancy Wild Rice

This dish screams Fall. I think it would be perfect for Thanksgiving, and went wonderfully with the Roasted Orange Cornish Game hens & grilled broccoli the other night.  Hope you Enjoy.

Fancy Wild Rice, serves 3 to 4
1 6 ounce box of  Long Grain & Wild Rice, classic recipe (not instant)
2 1/4 cups low sodium chicken broth
2 tablespoons butter
1/4 cup sliced almonds
1/4 cup golden raisins
Dash of Herbs de Provence

Cook rice according to package, however use chicken broth rather than water and 1 tablespoon of butter.  When there are only ten minutes remaining for the rice melt the other tablespoon of butter in a large saute pan and toast almonds.  When rice is done add to the saute pan, with raisins and herbs de Provence, toss well & serve.

The golden raisins are sweet and perfect with the toasted buttery crunch of the almonds.  It takes the rice to a different level.  Next time I think I may go with more almonds and raisins (1/3 cup each) & maybe top with a touch of chopped parsley. Didn't know how my husband would react to the dish, but he loved it. Would be perfect with grilled chicken, fruit marinated chicken dish, or roasted turkey.

Michael's Italian Meatloaf & October Roses

This time of year I would start to allow my roses to go dormant. After the horrid summer my roses looked as if they were completely fried. However, Friday I noticed things had changed - the rose garden looked like it was April. We may have to wait until 2011 to go dormant...

Rock 'N Roll

Dolly Parton in front of Voluptuous (total accident, but pretty funny)

OK - Meatloaf was something I never had growing up.  I always thought of Randy from "A Christmas Story" pushing his food around, singing about how much he hates meatloaf!  This point of view was completely changed when I was introduced to Italian Meatloaf by Michael Chiarello.  Wow this is an amazingly perfect comfort food for a cool evening. Here is my  take on his delicious dish & it deserves a better name than meatloaf in my opinion.

Italian Meatloaf
Inspired by Michael Chiarello
1 tablespoon olive oil

1 tablespoon butter
3 tablespoons sherry
1 onion, diced
1 red bell pepper, diced
4 Crimini mushroom caps, diced
2 teaspoons diced garlic
3/4 cup Panko breadcrumb
2 tablespoons fresh chopped basil & parsley
2 eggs
1 1/4 lbs extra lean ground beef
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 cup Parmesan cheese
2 teaspoons crushed red pepper
Salt & Pepper
1 cup of marinara
2 tablespoons of sliced black olives

Preheat oven to 350 degrees.  Remove beef from fridge and allow to sit at room temperature while you prep.  Saute diced onion, pepper, & mushrooms in olive oil over medium heat, add garlic & salt and pepper, saute until slightly dry, add butter and sherry - allow to reduce.  Once the onions and peppers are soft, remove from heat, add to a plate (include liquid) and allow to cool in the freezer.
In the meantime add all other ingredients to a bowl, except the Marinara and olives. Add the cooled peppers, mushrooms, and onions & mix together.  On a large, greased dish add the mixture and shape into a loaf.  Combine the marinara and olives & spread over the top of the mixture.  Bake for 1 hour and 10 minutes (just check that the meat reaches at least 160 degrees).  Remove from oven and let rest for about ten minutes before serving.  I served with smashed red potatoes, green beans (for him) & English peas (for me).
Top each serving with a sprinkle of Parmesan cheese.

Hope you enjoy - heads up the leftovers are even better!  Also check out Michael's store Napa Style - I have gotten some of my favorite things & gifts there.

Firehouse Grilled Chicken

Wonderful grilled chicken - OK. Wonderful grilled chicken without marinading???  Now you have my attention!  This recipe is my from my friend Jamie who got it from his brother in law, Josh (who is a fireman - hence the name).  All I can say is simple &  tastes amazing!

Firehouse Grilled Chicken
4 chicken breasts, boneless, skinless
3 tablespoons of butter
1/3 cup white vinegar
2 1/2 heaping tsp Zatarain's creole seasoning
Pound chicken breast out, medium thickness.
Melt 2 tablespoons of butter, add vinegar & Zatarain's, mix well
Heat grill to medium heat, add chicken, cook around ten minutes and turn, brush warm side with mixture, keep up the flipping and brushing until chicken is done - take off grill, poor 1 tablespoon of melted butter over top and tent for 10 minutes - serve. The butter make the outside crispy. Simple and amazing!!!  Serve with bread because you will be lapping up the drippings!!!

 

This is Beauregard, my kitchen helper, all decked out in his Halloween t-shirt.  If I am cooking in my kitchen he is sure to be right by my side!!!

Tomato Soup, 2 ways

First off here is my dining room table in decoration progress - a little too dark for my taste but I am trying to lighten it up.
Now on to food.  In my daily life I bounce recipe ideas for my family off members of the Hill Family.  We know what they eat & they know what we eat - so well we even make modifications for the other family's preferences.  I thought it would be interesting to see how different our versions of the same recipe would be. Two things you must keep in mind here - the Hills are also feeding children & my husband is a very picky eater in ways Jennifer's is not and vice versa.  So my modifications are more of an adaptation for my husband's palate and not a correction to anyone's creations.  The following is Jennifer Hill's recipe for Tomato Soup and then there is my version of tomato soup. You deserve both!!! (Jen - I hope you don't mind me posting it).

Jennifer Hill's Tomato Soup with Cheddar Cheese Dumplings
1 28 oz can of diced tomatoes, undrained
2 tablespoons of butter
1 cup heavy cream
1 block of cheddar, diced
1 can Grands biscuits
Salt & Pepper
Bring tomatoes, butter, 14 ounces of water, salt and pepper to a boil.  During this time open biscuits, separate and quarter each.  Add a piece of cheese to each quartered biscuit and roll into a ball encasing the cheese. Once all cheddar dumplings are rolled, add cream to soup and bring to a boil, then add dumplings the to the soup, bring to a boil again and then turn down to medium.  Watch soup, once the dough is done you will see the cheese start to ooze a little - they are ready - serve & enjoy!!!

My version of Jennifer Hill's Tomato Soup

Lara's Tomato Basil Soup (totally ripped off from Jennifer Hill)
1 28 oz can petite diced tomatoes, undrained
1 14.5 oz can tomatoes w/ chilies, drained
3 tablespoons butter
8 medium Basil leaves, thinly sliced
Salt & Pepper - heavy on both
1 cup fat free 1/2 & 1/2
3 slices crispy turkey bacon, diced
2 oz Parmesan cheese mixed with 1 tsp of Italian seasoning
Warm loaf of garlic bread
Mix first 5 ingredients together and bring to a boil, let simmer for 15 minutes, add half & half, bring back to a boil & reduce to low - let sit for another 5 minutes or so.  Serve topped with crumbled bacon and seasoned Parmesan cheese accompanied by warm garlic bread.

The soup was awesome, can only imagine how heavenly it would be with the Cheddar Dumplings!!!  Also both are perfect fall work night dinners!  Thank you Jen!!!  Please enjoy both!!!