Food Lush

Memphis Beat: The Rendezvous

By Julie

On our recent road trip across the south, my husband and I stopped first in Memphis, Tennessee, which probably has 1.2 barbecue joints per person, or something insane like that. But the one we kept hearing about over and over, as in, “You HAVE to go here, “ was the Rendezvous. And so as not to offend any of the 2 trillion people advising us, we went.

The Rendezvous, as I recalled from a very quick walking tour of Memphis back at least a decade ago, is in a basement in an alley just off Beale Street. You can smell it from blocks away, but it’s not so easy to locate if you don’t know where you’re going. So your mouth will be watering by the time you find the place. They are known for their dry-rubbed pork ribs, and for good reason. They are juicy and spicy and sweet and flavorful and just a mouth full of yum. The beans and cole slaw (vinegar style – this is Tennessee after all) pack just as much of a punch and really stand up next to the ribs. And the sauce ties it all together. We split a full rack, but I’m pretty sure we could have eaten another rack or two, easy.

And they ship. I’m just sayin’.

In a city where barbecue can be found on every corner, The Rendezvous stands out as the granddaddy of them all. Make sure you have enough beer for sipping and enough napkins to wipe your face.

{Photo Credit: the aptly named hogsfly.com}

A Suitably Impressive Meal

By Erica

We had my folks over for dinner last weekend to thank them for all the help they gave us when I fell and janked-up my ankle. I wanted to make something nice, but not fussy. It's not like one of them gave me a kidney or spleen or anything. For something like that, I'd have pulled out all the stops. 

I decided on Sweet and Tangy Pork Chops, with a side of Sweet Potato Gratin from our very own Jess. (Sidebar: Every single time I make these potatoes, I have to get on the twitter and tell everyone how good they are. EVERY TIME. I am not kidding; these things are to die for. Please make them so that you can tell everyone how good they are, too. Then everyone in the world will make them and when they try to tell someone how good they are, the reply will always be "Duh. I know. I make them all the time, too.)

For dessert, I went with Pumpkin Crunch Cake. It was fantastic. The only thing I'll change when I make it next is too use less pecans. I went ahead and used 1 1/2 cups per the recipe, but I found it to be too much pecan, not enough cake. I think I'll try one cup next time. 

The great thing about this meal is that it's easy to spread out the work over the course of a day so that you're not busting ass trying to get everything done at the same time while your guests are there. I made the cake around noon and just covered it with foil until dessert. I sliced all the sweet potatoes during my kids' afternoon nap and then assembled the gratin and popped it in the oven just as I started the pork chops. They were done at the same time. I threw in a tray of crescent rolls, too, because they cooked at the same temperature as the gratin. Score!

After dinner, I threw my mixer bowl into the freezer and then cleared the dishes. We chatted for 15 or 20 minutes and then I made some whipped cream for the cake. (I barely sweetened it because the cake is plenty sweet (and rich). The whipped cream gave it a nice contrast without being cloying.)

My guests were suitably impressed with the meal and no one felt like it was "over the top." Most importantly, it was all delicious and everyone asked for seconds. Even my 4.5 year old. 

{Photo credit: pipandebby.com}

Biscuits and Gravy

by Elsha

Until I married my husband, I had never experienced the joys of biscuits and gravy. In fact, for years I had insisted that "gravy is not a breakfast food." But we were living in Texas and he insisted that, as a southerner, I had to try it. Good thing, because it is delicious! Here's the recipe:

1 lb ground breakfast sausage (we like the maple flavored stuff)
2 tbsp cornstarch
2 cups milk

Brown the sausage -- it should be the kind that comes packaged like ground beef, not links or patties. Whisk the cornstarch into the milk and then add to the browned sausage. Cook until the gravy thickens, season with pepper to taste, then pour over biscuits. Easy right? Extra easy at this house because we use canned biscuits. This particular recipe makes really meaty gravy, but it's easy to adjust by adding another cup of milk and another tablespoon of cornstarch.

Are you a biscuits and gravy fan?

The most versatile marinade ever

By Sarah

Awhile back, my girl Maura mentioned on Twitter that she was cooking a lemon and garlic marinated London broil for dinner that night. "Oooh! Link me!" (or something along those lines), I tweeted. And link me she did, to this recipe from Epicurious.

Since then, maybe two-ish months ago, I have used the recipe on everything: Pork chops, pork tenderloins, all cuts of steak, chicken breasts, whatever. It would also be great as a pre-grill marinade on portobello mushrooms or zucchinis cut lengthwise.

The thing I like most about this recipe is that it uses ingredients I always have on hand, but is also easily customizable (for example, sometimes I don't have rosemary, but I've substituted thyme and parsley or even used dried herbs before).

Also, the lemon juice really works to tenderize the meat, so you can use tougher cuts of steak (we always have tri-tip on hand, for example) and your meat still turns out nice and tender.

A few notes: I use far, far less oil than the recipe calls for, basically because I'm watching my girlish figure and I don't feel like I need all that oil. Plus, olive oil is expensive, so I don't like wasting it on just a marinade. Also, the recipe doesn't call for any salt and pepper, but I use a generous amount of both.

I have used this marinade for just a basic, any-kind-of-meal meal and I've also used it as a marinade for Greek chicken kabobs. Basically, it's good on anything, anytime, anywhere. I cannot speak highly enough of this marinade.

So! Get thee to the kitchen, where you probably have all these ingredients on hand, and go marinate something!

{Photo credit: Me}

Feeding the Masses at a Family Reunion

By Natalie

For the 4th of July weekend we are having a family reunion. There will be about 30 people there. My parents have rented 2 large houses for all the families to stay at. My cousin and I were put in charge of meal planning and the shopping. 

What I want to know, is how would you divide the labor and purchasing of food?  My cousin came up with a color coordinated schedule of which house will prepare what. But, does that mean I'm going to be standing in front of the stove most nights, and who's going to man the grill? How would you do it?

Here's the schedule we came up with:

Day 1:

• Lunch: travel 
• Dinner:beer can chickens, beans, squash, corn on the cob

Day 2:

• Breakfast: smoothies and omelets  at our house, and monkey bread at the other house
• Lunch: sandwiches
• Dinner: ribs, hamburgers, hot dogs, potato salad, beans, chocolate ice cream, key lime pie ice cream, red, white, and blue cake, and banana pudding

Day 3:

• Breakfast: breakfast casserole at my house, waffles at the other house
• Lunch: hot dogs and sandwiches
• Dinner: BBQ pork loin, mashers, salad, ice cream, and peach cobbler

Day 4:

• Breakfast: muffins (prepared ahead of time and frozen)
• Lunch: travel

What's your go to meal for feeding the masses?

How would you prepare your shopping list?

What would you make ahead of time?

Brown Sugar Pork Loin

By Natalie

This recipe is really simple, and you'll probably have all the ingredients on hand. Pork loin cooks very quickly. I found the recipe at Annie's Eats. 

Island Spice Pork Tenderloin

Preheat oven to 350.

Combine in a small bowl 2 tsp of Kosher salt, 1/2 tsp of black pepper, 1 tsp. of ground cumin, 1 tsp. of chili powder, and 1 tsp of ground cinnamon. Rub all over the 1-2 lb pork loin.

Heat 2 tbsp of EVOO in a non-stick skillet. Once oil is heated add the pork tenderloin. Brown on all sides 3-4 minutes total. The objective is browning not cooking.

While browning meat, combine 1/2 cup of brown sugar, 1 tbsp of minced garlic, and 1 1/2 tsps of Tabasco. Feel free to add more tabasco sauce to taste. I didn't think it was spicy at all.

Once the pork loin is browned transfer to a shallow baking pan and then pat the glaze on top.  Cook for 20-25 minutes until the internal temperature of the meat is 140 degrees.

*Natalie's tip: Place the tenderloin on top of foil while baking, because the glaze can be a pain to clean after it gets baked onto the pan.

This dish is delicious with mashed potatoes. You can find my recipe here.

Photo Credit: me

June Cooking Light Magazine Recipe Round-Up

By Natalie

In March I wrote this post about all the great recipes I found in Cooking Light. June's edition did not disappoint!

Here's some of the recipes I plan to try very soon:

Grilled Farmer's Market Sandwiches

Chiles Rellenos Made Easy

Orecchiette with Peas, Shrimp, and Buttermilk Herb Dressing

Spinach and Parmesan Souffles

Lemon-Almond Souffles

Edamame Salad Crisp Steak Bits

Shrimp Korma and Basmati Rice

Skillet Pork Chops Saute with Peaches

Photo Credit: Cookinglight.com

Spicy Sausage Dip

By Kristin

I read a lot of food blogs these days. I think I feel like I have to because I write for a food blog. But really it is just because I’m a masochist and force myself to look at delicious food all day long while I much on my banana and carrot sticks. 

But, these blogs do have excellent ideas for meals! And for appetizers! And since I could make a meal out of any cream-cheese based dips, but realize this would do nothing to help keep my pants fitting, I use these recipes as an excuse to bring appetizers to parties! Invite me over, internet! I'll bring a dip!

On Saturday I had a bridal shower for my friend who is getting married next month. I found this a perfect excuse to try out one of the many dips I have favorited in my Google Reader. Since I am also lazy and this shower was at 11:30 AM, I went with an easy one – Spicy Sausage Dip. 

This dip is not only tasty, it’s just spicy enough, and perfectly easy to make with only three ingredients! 

Spicy Sausage Dip (via Brown Eyed Baker) 

Ingredients:

• 2 16 oz rolls of regular breakfast sausage (Jimmy Dean, Bob Evans or whatever brand)
• 2 8 oz packages of cream cheese, softened
• 28 oz of picante sauce or salsa*

Directions:

1. Brown the sausage, breaking it up and crumbling it as it cooks. Once cooked through, remove from skillet with a slotted spoon and place in serving bowl. Mix in the cream cheese and picante sauce.
2. Microwave in 30 seconds increments, stirring between each, until the dip is heated through and the cream cheese is melted.
3. Serve with tortilla chips or crackers.

*I will note that I used hot sauce, the liquid picante sauce, and only needed one bottle and it was spicy enough. I would suggest using Pace or another salsa and pick the heat you prefer.

It was so good, I am planning to bring it again to my Aunt’s house for Easter. And will probably eat it with a spoon.

Tell me, what are your favorite party appetizer recipes? (Eating alone with a spoon not required.)

{Photo and recipe credit: www.browneyedbaker.com}

Pulled Pork Sandwiches and the Best Potato Salad

By Cherie

My friend Kristi and I co-cooked a meal this past Saturday that was ah-mazing. We had Bobby Flay's Pulled Pork Sandwiches and Ina Gartner's New Potato Salad.

Now normally Food Network recipes intimidate the crap out of me but since Krisit did most of the heavy lifting there were no problems. 

We did skip Bobby's s Black Pepper Vinegar Sauce and Green Onion Slaw in favor of my family's long held not-so-secret-anymore BBQ sauce recipe! 

We cooked the pork in the crock pot and I think I am going to try this more often. And maybe even mix it up like Elly Says Opa's Pork Tacos.

And finally let me tell you about the potato salad! The buttermilk made it rich and creamy while the celery and the red onions added bright little bursts of flavor. Yum, yum, yum! 

Berries & Peppers: A Match Made in Heaven

By Julie

I’m going to let you in on one of my secret weapons, a go-to when I have no idea how I’m going to make dinner. Most of the time, I remember to thaw some sort of meat in the morning (if I’m not planning on a meat-free meal, which is sadly rare due to the predilections of my carnivore husband), but around the time I need to start cooking, I often realize I haven’t given a single thought as to what I’m going to do with it. That’s where Fischer & Wieser Original Roasted Raspberry & Chipotle Sauce comes to the rescue.

 

  

{Photo credit: Fischer & Wieser's jelly.com}

This sauce / marinade / chutney / whatever you want to call it is the perfect blend of light sweetness and tickling spiciness. It doesn’t pack a lot of heat, so don’t worry about burning your lips off. And it works on chicken, fish, beef and pork. I haven't worked it into a pasta dish yet, but that might have to be next. I’ve used it on the grill, in the pan, and in the oven. I always keep a bottle in my fridge, which I‘ve likely procured at Costco in bulk. It’s available nationwide.

Once in a very blue moon, I’ve found their blueberry version, which is equally, if not more, delicious. So if you’ve wondered how to make night #12,643 of chicken special, this is the way to go.