More to S’mores.

Did you ever read one of those survey questions that asked, “How old were you when you found out about ______?”  Well, here’s one for me, “How old were you when you had your first s’mores?” I was 52 years old and at a cook out at a friend’s home.  After the main meal, they called the children together and said, “OK kids, time to make s’mores!”, and I had to ask what they were.   Oh, I can feel eyes going wide, confusion on the face, and, “She’s never had s’more before!?!”, and that answer is “No”.

With summer almost here, camping and barbecuing will be in full swing, and it seems that s’mores is a big deal west of the Mississippi.  Any stores selling food products already have a display of boxes of graham crackers, bags of large marshmallows, and packs of Hersey milk chocolate bars.  Oh, and here a rant from me; I remember when those Hersey bars were sold in packs of six, and now they are only in packs of four!  Outrageous!!!

Origin of the s’more seems to have begun on the east coast, but not exactly how it looks right now.  I remember, when we had overnights at camp, the only things we roasted over the campfire were hot dogs and large marshmallow on sticks we collected from trees.  The combination of graham cracker, marshmallow and chocolate came in a yellow package, sold in the cookie aisle, and were called “Mallomars”.  Family Dollar sells a similar cookie, “Eatz Fudge Marshmallow Chocolate Cookies”, that name long enough for you?  Anyway, the cookie has a graham cracker round, marshmallow on top, and the entire cookie is drenched in chocolate.  Sounds like what you all probably know as s’mores, right?

Another product that is similar to s’mores is the “moon pie”.  Moon Pies originated in Chattanooga, Tennessee in 1917 at the Chattanooga Bakery. The story goes that a traveling salesman, Earl Mitchell, was inspired to create the snack after talking with Kentucky coal miners who wanted a large, filling treat for their lunch breaks. The miners suggested the snack be "as big as the moon," leading to the moon pie's name and size; and is still a popular treat in the south.

Ah, but who invented the s’mores that is popular around campfires?  In 1927, girl scout leader Loretta Scott Crew, was given credit for creating the recipe, for her troop.  She gave it the name “Some More”, and published the recipe in the Girl Scout handbook, “Tramping and Trailing with the Girl Scouts”.  The recipe retained its name for about 50 years before it was reduced to “s’mores”.  According to Colorado State University, the recipe name, either version, signifies that, after eating one, there is a strong desire for another.  Sounds a bit like Oliver Twist, “Please, sir, I want some more.”.

 

Now I am going to go one better on the simplistic s’more, and offer up a recipe for a complete dessert, S’mores Brownies.  These brownies can be created entirely from scratch, or semi-homemade using a fudge brownie mix.  Personally, I cheat and go the semi-homemade route, using the directions for cake-like brownies.  Even though the box states, for high altitude, “no change”, I still add three tablespoons of flour, or the center remains too gooey and sinks.  If you prefer, and have a fabulous homemade brownie recipe, then use it!

 

S’mores Brownies

(semi-homemade recipe for cake-like brownies)

Ingredients:

 1 (16.3 oz.) box of Betty Crocker Fudge Brownie Mix

2 Tbsp. water

½ cup vegetable oil

3 large eggs

Optional and for high altitude, add 3 Tbsp. all-purpose flour

9 graham crackers; four of the crackers should be broken up into dime-size pieces.

2 cups mini-marshmallow

3 (1.55 oz.) bars of Hershey Milk Chocolate, each small piece broken into halves

Preparation:

Preheat oven to 350F.  Lightly spray a 9”x9” baking pan with nonstick spray, then place 1-8”x12” piece of parchment paper long-ways across pan, turn pan and place a second piece of parchment long-ways again.  Crease paper along bottom edges of the pan; this will make removing the brownies much simpler, and help keep them from falling apart when moving to a platter. 

 

At the bottom of the pan, lay out five graham crackers, breaking pieces off to make them fit side by side, and cover the bottom.  Mix together brownie mix, water, oil, eggs, and extra flour if needed, and pour over the graham crackers, making sure to spread out evenly and smoothly. Place pan in oven and bake for 32 minutes, remove and set on towel or hot pad.

 

After 32 minutes, 350F.

 

 

 

 

 

 

 

 

 

On top of the, not completely baked, brownies, spread out the broken-up graham crackers.  Next, spread the mini-marshmallows, and last, but not least, spread out the broken-up Hershey bars.  Place back into the oven for another five minutes; the chocolate will get melty, and the marshmallows will begin to spread a bit, and slightly brown.

 

 

Remove pan from oven and let brownies cool for 15 minutes before removing from pan.  Carefully lift by the edges of the parchment paper and set onto a platter; carefully, using a long spatula, lift each side of the brownies and remove the paper.  To cut the brownies, use a very sharp knife as the graham cracker crust is still crispy; it does not soften up from the batter’s moisture.

 

Servings are 12 to 15, depending on how large they are cut.

 

Make it a complete dessert with ice cream and maraschino cherries.

There you have it, more to s’mores than you knew before.  Enjoy the sweet pleasure.

Mary Cokenour 

The Edible Cocktail Created by Prohibition.

Once again, we are going back in time to the Prohibition Era (1920-1933) and the banning of alcohol throughout the United States.  While most legitimate restaurants and bars were suffering the loss of income, illegal bars, called speakeasies, offered clientele liquored drinks and food.  Speakeasies usually did a consistent business due to payoffs of local law enforcement and corrupt politicians.  While barrels of hooch were rolled down ramps into the illegal bars’ basements, local constabulary looked the other way.

All the glassware inside legal bars were gathering dust, and there had to be a way to use them to entice customers back.  In 1806, The Balance and Columbian Repository formally defined the cocktail as a stimulating drink made with spirits, sugar, water, and bitters.  The mid-1800s to Prohibition is considered the "Golden Age" of mixology, where bartenders experimented and developed classic cocktails, many of which are still popular today.  With Prohibition, cocktails made with alcohol were banned, however, foods served with cocktails were not.

Did you ever order fried shrimp, oysters, clams, or any other type of seafood that was fried?  Typically, two sauces are offered, tartar sauce and cocktail sauce.  Cocktail sauce?  There is no alcohol in cocktail sauce, right?  Correct, however, the shrimp cocktail originated in the United States, you guessed it, during the Prohibition Era.  Martini glasses were used to serve the sauce with extra-large shrimp, or oysters, draped over the rim of the glasses.

Initially, cocktail sauce contains five ingredients: horseradish, lemon juice, ketchup, Worcestershire sauce and hot sauce.  Depending on the area, brown sugar, onion powder and/or garlic salt might be added in.

Now wait, is cocktail sauce the same as shrimp sauce?  Again, depends on the area, and what folks call the red, ketchup based, spicy sauce.  Anyone ever go to Long John Silver’s?  The sauce they call shrimp sauce is actually called cocktail sauce in the majority of areas.

Shrimp sauce is mayonnaise based, and while similar seasonings used in cocktail sauce might be added, it is not unusual to have a sauce that is simply a mixture of mayonnaise plus ketchup.  Sound familiar?  Yes, in Utah, this is called “fry sauce”, and happens to be pretty tasty when dipping hot, crispy French fries into it. 

Homemade Cocktail Sauce

Ingredients:

1 cup ketchup

3 Tbsp. prepared horseradish*

2 Tbsp. fresh lemon juice

1 Tbsp. Worcestershire sauce

1½ tsp. hot sauce**

Preparation:

In medium size bowl, combine all ingredients thoroughly; chill until ready to serve.

Makes 1 and 1/2 cups.

Notes:

*Prepared horseradish is a mixture of shredded horseradish root, vinegar and salt; good brands are Bookbinders, Woeber's or Gold's.  If vinegar and salt are not wanted in the sauce, use pure grated horseradish instead, remember though, it will be spicy enough to take your breath away.

**Tabasco is the typical hot sauce used for making cocktail sauce.

 

I have mentioned before that Roy and I enjoy date night on Saturday evenings, mainly with pizza, “finger foods” like Buffalo wings or mozzarella sticks, or anything easy to make and eat while watching a movie.  This past weekend though, in preparation for this article, my maternal grandmother’s Depression Era glassware featured: shrimp cocktail, crab cocktail and crispy whole wheat “cocktail” crackers loaded with goat cheese, honey and chopped walnuts.  Talk about an elegant and sophisticated display.  While the extra-large shrimp was easy to purchase, not so much with the crab.  Ended up using imitation crab meat which is basically fake crab.

 

Shrimp Cocktail Party Platter

 

 

What is Imitation Crab Meat?

Imitation crab meat, often called krab or kani, is a processed seafood product made from a white fish paste called surimi, which is then shaped and flavored to resemble crab meat.  What exactly is surimi?  The main ingredient, a paste made from minced fish, typically Alaskan pollock, which is washed, deboned, and minced. To make the surimi paste firmer, it is combined with binders like starch (potato, wheat, or corn), egg whites, or sometimes soy.  Artificial or natural flavors, including crab flavoring, are added to mimic the taste of crab. Food coloring, often orange or red, is used to create the characteristic color of crab meat. Other ingredients that are common additions are water, salt, sugar, and preservatives.

 

After reading all that, well, does not sound very appetizing, so if you are lucky enough to be able to purchase real lump crab meat, do it!  Oh, you will love this little extra bit, the next day, I made Alfredo sauce and egg noodles, threw in remains of the shrimp and imitation crab.  Added a side of steamed and buttered broccoli cuts, and lunch was delicious!

Now you have new ideas for spoiling yourself, or others, not just for a date night, but a “hey, I deserve to spoil myself tonight” meal.  Enjoy!

Mary Cokenour 

 

Old Burgers are New Again.

“Don't throw the past away.

You might need it some rainy day.

Dreams can come true again.

When everything old is new again.”

Everything Old Is New Again

Song by Peter Allen ‧ 1974

Another “new” trend seems to have hit the culinary world, smashed burgers.  Sorry to burst the bubbles of those who love to follow trends, but smashed burgers are nothing new.  Growing up during the 60s and 70s, of the 1900s, a large thin burger on a toasted bun was the norm at any diner, restaurant or hole in the wall, quick bite to eat place.  Condiments and other toppings could be added on which created a double fisted filling meal; no forks and knives around as that was too hoity toity.

While many a restaurant, in various states, claim to have created the smashed burger, it is the Dairy Cheer, a diner in Ashland, Kentucky, located in the Appalachian Mountains, which gets the full recognition.  The story, traced back to the 1950s, is that a cook, for some unknown reason, decided to use a can of beans to smash out a burger patty while cooking on a grill.  Basically, the smashing process creates more surface area for the Maillard reaction, which results in a caramelized, crispy exterior and intense flavor. It was a huge success, and became a new standard for cooking burgers.

Around the 1980s, when life seemed to have become easier and financially sound, people wanted more than the usual standards.  Bigger was better, and that included simple items like the hamburger.  Instead of thin burgers, restaurants began to create thick burgers, sometimes putting ingredients, like cheese, into the burger’s middle.  Now here’s where the joke was on everyone, those thick burgers were actually smaller than the smashed burgers.

Alright, for the math impaired, 1/3 is larger than ¼, but1/3 is smaller than ½; now stay with me here.  Smashed burgers are larger in diameter, but smaller in thickness; perfect example is the Whopper at Burger King.  Typically, a smashed burger is 1/3 of a pound of meat, however, those thick burgers that cost more were typically only ¼ of a pound.  So, folks were eating less for more money; wow, what a bargain…not!

In the 2000s, a new chain restaurant began in Denver, Colorado, Smashburger.  The old way of cooking burgers was being reintroduced to diners, and folks were loving it.  This has become a popular trend, and even fast-food places, like Sonic Drive-In are riding this train.  However, how the smashed burger is created, and cooked, makes a huge difference in texture and taste.

 

To make a delicious, full of juice and flavor, burger, make sure to use 80/20 ground beef.  It will have enough fat to help cook the burger, but not make the burger overly greasy.  For a 1/3 lb. burger, measure out 2/3s cup of meat, packed loosely.  Place either on a sheet of plastic wrap, or, when I make them, a plastic plate, with another sheet of plastic, or plastic plate on top.  Using the heel of one hand, start in the center of the meat and begin pushing it outward in a circular motion.  When it feels even, slowly lift off the top plastic; use fingertips to pat the edges of the patty into a circle; the diameter should be about five inches.

Using a long thin spatula (5”x2”, known as an omelet spatula) carefully lift the smashed patty to place on a sheet of wax paper.  Continue until all the ground beef has been used up; 2 lbs. of 80/20 will give six burgers.  Place the burgers in a plastic freezer bag, place in freezer for 30 minutes to one hour to firm them up before cooking.

Why smash the ground beef patties before cooking?  Excellent question.  Now that the meat is thin, it will not only cook more quickly, but the Maillard reaction, mentioned before, will immediately begin to take effect.  If the patty is thick, cooked on one side, flipped and then smashed, all the flavorful juices will ooze out, and you will end up with a dry burger.

 

Can you add spices to the ground beef before-hand?  Of course, but we do not as we want the full flavor of the beef to be tasted after adding condiments, or fixings like cheese, lettuce, pickles, sliced tomatoes, or oven fried onion rings. Also, make sure to use a good flavored bun, and I highly recommend Sara Lee’s Artesano brand.

 

 

 

 

Lunch is Served!

 

Perfectly Cooked All the Way Through.

 

 

 

 

 

 

 

 

Which is better, stove top nonstick griddle or outdoor barbecue grill?  Both methods work just as well. For the griddle, set the stove temperature to medium-high, 350F.  Place burgers on griddle and let cook for three minutes; let them sit, no poking!  After three minutes, flip them over and let cook for another three minutes.  If you want melted cheese on them before serving, flip the burgers once again, place two slices of cheese on top, and let it melt for one minute before removing to serving platter.  The shrinkage of the burgers will be about 3/4s of an inch around, so a 5-inch diameter will go down to a 4 and ¼-inch diameter.  Sounds like a lot, but that means that all the juicy flavor has been trapped inside the meat itself.

 

 

Smashed Burgers Made on Stove Top Grill

 

 

For the barbecue grill, oil the cooking surface with non-stick spray as you do not want your burgers to stick.  Fire it up and get the temperature to 400F, place burgers down and cook one side for two minutes; do not bring the top down on the barbecue, leave it open to the air.  Flip the burgers, cook another two minutes.  Melted cheese before-hand, follow the same direction as for the stove top griddle.  Remove to serving platter.

Smashed Burgers Made on Barbecue Grill

 

Smashed Burgers Made Two Ways

Now you have perfectly cooked smashed burgers that can be made at home, and you know exactly what is in them, and the cooking method used.  Just in case my directions were not clear, photos of each step will be on the food blog.  Smash’em up and enjoy good eating!

Mary Cokenour 

Creamy, Cheesy Stove Top Macaroni and Cheese

 This is going to be one of those fast postings as there really isn't much to say.

 Basically, when it comes to macaroni and cheese, Roy and I like creamy and cheesy.  Those packages varieties used powdered cheddar cheese, or "processed cheese", the most popular being Velveeta. Velveeta is classified as a "pasteurized processed cheese product" not real cheese, by the FDA, according to the FDA. While it contains ingredients like milk and cheese culture, it also includes other processed ingredients that don't meet the legal definition of "cheese". Velveeta must contain at least 51% real cheese, says the Code of Federal Regulations, but it's not the same as natural cheese,

Yes, I have tried both types of boxed products and the ones using powdered cheese always come out dry and pretty tasteless.  The ones using the "fake cheese" are creamy, but the taste is, well, to us, kind of disgusting with a nasty aftertaste.

So, here is my quick to make stove top recipe that gives both the creamy and cheesy consistency that most folks enjoy.

 Creamy, Cheesy Stove Top Macaroni and Cheese

Ingredients:

8 cups water

1 Tbsp. salt

2 cups small macaroni (elbows or shells)

1 stick (8 Tbsp.) salted butter

1 cup milk (I use 2%)

1 cup shredded Swiss cheese

2 cups medium sharp cheddar cheese

1 tsp. ground black pepper

Preparation:

In a 2-quart pot, heat the water and salt on high heat.  When boiling, add the pasta and stir for one minute, so the water will get back to high temperature, and the pasta will stay separated.

When fork tender, set aside 1/4 cup of the pasta water, drain the pasta and add back to the pot; keeping the stove top on high heat. Add the butter, milk and pasta water, stir, wait 5 minutes for temperature to return to high.  Add the cheeses and black pepper, stir to combine well, and let cook for another five minutes.

Remove from heat, give one final stir and make sure to scrape up anything sticking to bottom of pot.  Wait five minutes to let it all settle before serving.

Makes six servings.

Easy recipe and the only part you might find annoying is the waiting, as this is something you will want to eat immediately once the cooking process has started.

Enjoy!

Mary Cokenour  

 

Adventuring for More Bite.

 

Back on April 27, 2022, I gave you a recipe for Garlic Chicken with Soba Noodles and it is a fantastically good dish. As with many recipes, including my own, I like to play with the ingredients; perhaps improving further, perhaps not. That's the adventure, and honestly, do we really want to be stuck in a rut when it comes to eating?

For instance, crushed red pepper flakes give heat, but wanting more than overall heat in the mouth is the goal, we want bite!  A bite on the insides of the cheeks, on the tongue; something to make the diner stand up and take notice of the intense flavor of the dish, not just the heat. What better to work with than freshly cracked black pepper?  The oil from the cracked peppercorns gives a fresher flavor, and exciting aroma, to the dish.  Its main active compound, piperine, has benefits that include antioxidant and anti-inflammatory properties, as well as for brain and gastrointestinal health.

In the recipe for Garlic and Pepper Chicken, the chicken is coated in cornstarch, fried in oil and immediately seasoned with coarse salt and cracked pepper.  As the chicken drains, the seasonings adhere to the chicken ensuring a flavored packed coating.  Using peanut oil is beneficial due to its ability to reach a high temperature quickly, so the food cooks quickly itself. The oil is not heavily absorbed, so your food is light, not greasy; and no, there is no peanut taste to the finished product.

This is a one pan meal, prep and cooking times are minimal and it is a meal that you and a family member can prepare together. While a large skillet can be used, I highly recommend investing in a Wok as they cut cooking time and require easy maintenance.

 

Garlic and Pepper Chicken

Ingredients:

1 lb. boneless, skinless chicken (breasts, thighs or combination); cut into ½-inch strips

½ cup cornstarch

1 cup peanut oil

1 Tbsp. coarse sea salt

2 tsp. cracked black pepper, divided in half

1 and ½ cups broccoli florets

¾ cup diced red bell pepper

2 Tbsp. minced garlic

1 Tbsp. chili sauce

2 Tbsp. mirin wine (Japanese sweet rice wine)

¼ cup dark soy sauce

¼ cup hoisin sauce

Preparation:

Coat the chicken strips in the cornstarch; shake off excess. In a Wok or large skillet, heat the oil on medium-high heat; add the chicken, cook until done; drain chicken on paper towels, but season with sea salt and 1 tsp. black pepper immediately.

Remove all but two tablespoons oil; add in broccoli and bell pepper; cook for two minutes. Whisk together garlic, chili sauce, mirin wine, soy and hoisin sauces, remaining teaspoon black pepper; add back chicken to Wok or skillet; pour in liquid, mix thoroughly to coat. Cook for additional two minutes before serving over rice (white, brown or fried) or rice noodles.

Makes four servings.

But wait, maybe recipes with an Asian flare are not up your taste bud alley.  Then how about going the classical culture route, Italy and Greece, aka Mediterranean, which is known for its healthy usage of garlic, olive oil and fresh ingredients.

 

Garlic Chicken and Pasta

Ingredients:

8 Tbsp. butter

3 cloves garlic, minced

4 Tbsp. olive oil, divided in half

1 boneless, skinless chicken breast, cut into ¼- inch slices

2 cups steamed broccoli

1 cup red bell pepper strips

1/4 cup chopped fresh parsley

4 cups cooked rigatoni

salt and pepper to taste

Preparation:

In a small saucepan, low heat, melt the butter; add the garlic and cook until softened, about 5 minutes and stir occasionally to keep from sticking or burning.  Remove from heat.

In a large skillet, heat two tablespoons of oil on medium-high heat; sauté chicken until fully cooked; remove from skillet.  Add remaining oil to skillet and sauté vegetables until edges just begin to brown.  Add chicken back into skillet, add the garlic butter sauce, parsley and pasta; mix thoroughly and cook for 5 minutes.  Add salt and pepper to taste.

Makes 4 servings.

Pasta not on your diet, whether due to the carbs or gluten?  Let’s change up the broccoli to asparagus; add sliced black olives, and give a tangy zest with feta cheese.  I call this Greek Chicken with Asparagus.

First, cut the chicken breast in half, lengthwise; then cut each cutlet in half, so we have four palm sized pieces.  With the asparagus, make sure to purchase the thin, “baby” type; bend each spear slowly and it will snap apart where freshness meets woodiness.  Those woody sections can be thrown into the compost bin.  Now, lay flat a 14” x 10” piece of aluminum foil (they are sold pre-cut), and place about 8-9 spears down, next place a piece of chicken on top.  Spread a few bell pepper strips and a good pinch of slice olives; then spoon that lovely garlic butter sauce over all.  Fold the foil over the ingredients and seal the ends, making a packet; place on a jelly roll pan (ensures no drippage onto the oven floor if a packet leaks).  Bake in a preheated 400F oven for 20 minutes.

 

When you open the packet, carefully transfer all to a plate, including that scrumptious sauce, and sprinkle feta cheese crumbles over.  You will be amazed, not at just how easy this dish is, but at the wonderful flavors and scents.

This is a time when celebrations are coming up; graduations, young men and women going off on their missions, engagement parties, wedding receptions, and do not forget the yearly birthday and anniversary celebrations.  You now have three chicken recipes that will wow your guests, and, being easy to create, can be done in bulk preparation as well.

Mary Cokenour