Good Fortune and Feasting for Winter Solstice.

“The boar's head in hand bring I, 

Bedeck'd with bays and rosemary.

And I pray you, my masters, be merry.   

As many as are at the feast.”

~The Boar’s Head Carol”, 15^th century British Christmas carol~

Calendar wise, we are still, technically in the season of autumn.  Outside though, there is snow on the mountains; occasional hail, rain or sleet falls (hey, Mother Nature has multiple personality disorder, just go with the flow of it), and temperatures cold enough to freeze a runny nose.  In other words, the weather is screaming, “Winter!!!”.

For 2025, the Pagan holiday of Yule, or what the common majority call Winter Solstice, will be on December 21^st.  This is the shortest day of the year which means the fewest hours of daylight and the longest night when the northern hemisphere is tilted farthest from the sun.  As the days progress, more daylight will begin to show until the longest day of the year in June, or summer solstice.  Winter is a time for the earth to fall into deep slumber and regain energy throughout its time of sleep, and our ancient ancestors showed thankfulness with celebration.

Foods served during the feasting (dependent on regional location and timeline era) consisted of hearty, preserved, and spiced ingredients that symbolized warmth, and full larders for the harsh winter months.

Savory Main Dishes

Meats: Roasted pork (wild boar or pigs) ham, goose, beef, smoked fish, and sauce meatballs.

Sides: Root vegetables (potatoes, squash, carrots), stuffing, hearty breads, and pickled items.

Soups: Remnant soups made with leftover meats and vegetables.

Sweets & Baked Goods

Cakes & Breads: Yule log cake, gingerbread (Lebkuchen), fruitcake, spiced cookies (caraway, shortbread), saffron buns, and rich fruit breads.

Puddings & Pies: Figgy pudding, mince pies, and pumpkin pie.

Candies: Fudge, peanut brittle, peppermint bark, and chocolate truffles.

Drinks

Spiced Ales/Wines: Mulled wine, wassail (Lamb's Wool with ale, apples, spices), and spiced mead (honey wine).

Hot Drinks: Hot chocolate, hot buttered rum, and ginger tea.

Other: Eggnog, cider, and homemade fruit-infused spirits like Sloe Gin.

Fruits & Nuts

Citrus: Oranges and lemons.

Other Fruits: Apples, pears, cranberries, and dried fruits (figs, raisins).

Nuts: Hazelnuts, walnuts, pecans, often added into baked goods.

Which now brings me back to the Boar’s Head Carol that began this article.  Pork, namely wild boar and pigs, were an essential celebration meat, going back eons.  Pagan feasts sacrificed wild boars, and the roasted meat was then eaten to ensure good fortune and feasting during winter.  Ah, but what about God forbidding the consumption of pork by the Hebrews?  God forbade pork in the Old Testament (Leviticus, Deuteronomy) to set Israelites apart from pagan nations (all ancient cultures that worshipped Polytheism, or the worship of multiple gods).  This prohibition was a mark of holiness, cultural identity, and separation from the worship of false idols.

As Christianity emerged, many pagan beliefs, traditions and celebrations were incorporated to make an easier transition into this new religion.  So, the eating of pork became a popular tradition for Christmas, and even a traditional welcome for the New Year. The boar's head was the centerpiece at medieval Christmas feasts, symbolizing triumph over evil, presented with great ceremony with an apple in its mouth, and accompanied by the singing of the famous "Boar's Head Carol".  As wild boar began to become scarce, pigs specially bred to immense sizes, became the perfect substitute.

…and now for a pork recipe that would please the pagan souls of our ancient ancestors.  No!  Not how to roast and serve a pig’s head; had you scared there for a second, right?

 

Pork Chops in Barbecue Sauce

 

Ingredients:

 3 Tbsp. olive oil

2 tsp. salt

1 tsp. ground black pepper

8 boneless pork chops trimmed of all fat

2 large onions, julienned

4 tomatoes, seeded and chopped

1 bottle (18.5 oz.) Sweet Baby Ray’s Sweet & Spicy Barbecue Sauce

Preparation:

In a large 12-inch skillet, heat oil on medium-high heat.  Mix salt and pepper together and sprinkle over one side of pork chops.  Place chops in skillet, seasoned side down; sear for one-minute, flip chops and sear other side for one-minute.

 

Spread onions, then tomatoes over pork chops; pour barbecue sauce over all.  Let cook for 10 minutes, moving the ingredients around slightly to let the barbecue sauce seep downwards to the chops.  Reduce heat to low, cover and let cook for another 10 minutes.

 

 

 

 

 

Serve with sides of potato and vegetable; however, number of servings is dependent on size of chops.

For us, I added a side of mashed potatoes loaded with Vermont white cheddar, and I tend to use yellow (golden) potatoes as they are buttery in flavor, and come out ultra smooth in texture.  The vegetable was a flat or snap bean, called Romano or Italian green beans, which have a naturally sweet flavor, and firm texture to ordinary green beans.

Sleep well Earth, Sleep well Nature, and we look forward to your return in Spring.

Mary Cokenour 

 

 

 

 

 

 

 

 

A Tad Late for a Mormon Thanksgiving, But Still…

On August 10, 1848, the Mormon pioneers that had traveled to Utah, celebrated their first season’s harvest.  Remember, when they entered Utah in 1847, all they had, in provisions and livestock, was what was in their handcarts and ox-drawn wagons.  They had to make it through a harsh winter with what they had, or what they could purchase from established ranchers, or get from the indigenous tribes, they encountered.

So, while we, in America, know Thanksgiving as a holiday in November, based upon the settlers of Plymouth Rock; this Thanksgiving aka The Harvest Feast, was certainly a giving of thanks.

“…called the harvest feast, we partook freely of a rich variety of bread, beef, butter, cheese, cakes, pastry, green corn, melons and almost every variety of vegetable.  Large sheaves of wheat, rye, barley, oats…for public exhibition.”  (“Plain but Wholesome, Foodways of the Mormon Pioneers”, by Brock Cheney, pages 1-2).

While they did “partake freely”, it was also known that much of the foods also had to be “put up”, or prepped for storage, so there would be provisions for the winter months.  Meats, poultry and fish were salted, dried or smoked; vegetables were pickled or dried, fruits were dried or made into jams/jellies, but what about dairy products when there were no refrigerators at that time.

They used underground root cellars and outdoor storage pits to keep root vegetables and other produce cool, while smoked or salted meats were stored in smokehouses. They also utilized spring houses, which were small structures built around natural springs, to keep items like milk and butter cold, and harvested ice from frozen lakes and ponds for use in insulated ice houses and ice boxes.

Here is a breakdown of those storage structures:

Root Cellars:

These underground or partially underground structures provided a cool, stable temperature year-round, perfect for storing root vegetables, potatoes, and stored preserves.

Smokehouses:

Dedicated buildings for smoking and storing cured meats were essential for protein preservation.

Spring Houses:

Located near natural springs, these structures used the cold water to keep dairy products and other perishable items cool.

Ice Houses and Ice Boxes:

After the 1800s, ice cut from frozen rivers and lakes was stored in insulated ice houses and delivered in blocks to homes for use in ice boxes.

Pits:

In some cases, root vegetables were simply buried in mounds of earth and covered with corn stalks to protect them from frost and keep them cool.

After reading all that, there should definitely be a more grateful attitude towards gas or electric power supplies, and storage units called refrigerators and freezers.

Here’s a recipe from “The Mormon Pioneer Cookbook”, page 80, to get our harvest feast moving along.

Sauerkraut with Apples

Ingredients:

2 lbs. sauerkraut

¼ lb. dried apples

1 medium onion, diced

½ cup grated carrot

¼ tsp. salt

¼ tsp. pepper

Chicken broth

Preparation: Put sauerkraut, apples, onion, carrot, salt and pepper in a deep saucepan.  Add enough chicken broth to cover.  Bring to a boil.  Cover.  Reduce heat and simmer for 1 hour.  Yield: 8 servings.

Unfortunately, the initial temperature is not stated, so I will presume it is high heat, to bring it to a boil, and then reduced to low for a one-hour simmering.

 

 

Now I have made a similar recipe using Polish kielbasa and call it “Polish Fry Up”.  In a large skillet, 2 Tbsp. olive oil, medium-high heat, fry up 1 lb. sauerkraut plus 1 tsp. paprika.  When sauerkraut begins to slightly brown at edges, add in kielbasa (12 oz. package of smoked beef or pork, cut into 1/4-inch slices); mix thoroughly and let cook together for 5 minutes, or until kielbasa is completely heated through.

In another large skillet, 4 Tbsp. olive oil, medium-high heat, spread out thin slices from 2 large potatoes.  Let them fry for 5 minutes before flipping over; add ½ tsp. salt plus ½ cup diced onion over the potatoes.  Fry another 5 minutes, mix potatoes and onions together and continue to fry until onions begin to brown on the edges.  The potatoes should have a brown coloring with a slight crisp on the outside.

Plate or large soup bowl, put ¼ of the potatoes, top with a ¼ of sauerkraut-kielbasa and enjoy.

Makes 4 servings.

 

Just for “shite and giggles”, how about we play with the Old Nauvoo recipe for Fried Tomatoes, but use zucchini.  The zucchini “chips” are slightly moist inside, with a crispy, crunchy coating on the outside.  They are a much more satisfying snack than those bagged chips that can be purchased for way too much money. 

So, go to San Juan Record’s website and look up Food Adventures, September 23, 2020; or do a search on my food blog for fried green tomatoes (two different recipes will come up, you want the one from 2020).  The only change to make for the zucchini is, instead of 1 cup flour, do a mixture of ¾ cup ground, plain bread crumbs plus ¼ cup flour.  That’s how to get that crispy crunchy coating.

So, while I may be late writing about the actual celebration of the Mormon Thanksgiving, it’s not too late to enjoy the benefits of the last harvest of the season.

Ah, while it’s nudging at my mind, while Blanding and Monticello have attempted to establish a farmers’ market, eventually lack of vendors, and interest, have deterred this. The Utah Farmers Market Network lists dozens of markets statewide, with many counties hosting more than one.

Farmers markets have been established in at least 15 Utah counties, including Box Elder, Cache, Carbon, Davis, Grand, Iron, Juab, Salt Lake, Summit, Tooele, Uintah, Utah, Wasatch, Washington, and Weber.

In 2018, a significant Farmers Market Promotion Program (FMPP) grant was awarded to Utah State University to fund the capacity building, outreach, and marketing efforts for Utah farmers markets.  This led to the lists on The Utah Farmers Market Network.  This federal grant, part of the Local Agriculture Market Program (LAMP) created by the 2018 Farm Bill, aimed to connect low-income and diverse communities with healthy, local food and supported the development of the statewide network.

Definitely something that San Juan County needed in 2018, and still needs now, so county commissioners and economic development department, something for the next agenda?

Mary Cokenour 

 

 

 

 

 

 

 

 

Beef is Just What the Doctor Ordered.

A classic meal, not just in the United States, but in many other countries, is the hamburger.  I am not referring to the minuscule hockey pucks sold at too many fast-food places.  I am not referring to the one-inch-thick rounds of seasoned meat, dripping with juices, layered between a bun and topped with anything your heart desires.  No, I am talking about an actual meal that consists of the hamburger as the star, served with a rich gravy, over rice, egg noodles or mashed potatoes.

In the USA, we know this meal as Salisbury Steak, but its origin is not here, or in any other English-speaking country, as the name might imply.  The original hamburger steak with gravy originated in Hamburg, Germany.  It was in the 1800s that immigrants from Germany brought this recipe to, not just America, but into England as well.  At this time, during the Meiji Era, Japan finally opened its borders to foreigners.  This opened up this region to cuisines from the USA, England, and India (Where do you think the Brits and Japanese got their love of curry from!”).

Back to Salisbury Steak which was named after Dr. James Henry Salisbury.  He was a general physician, but had a great interest in gastrointestinal health, digestion and nutrition.  During the Civil War, he noticed that the main diet of the soldiers was bread, a broth-like soup with some vegetables added, and fruit.  That is if fresh fruit and vegetables were available.  Dr. Salisbury deduced that even though the soldiers were eating, their bodies were actually starving from the lack of protein.  By introducing some type of meat (he focused on beef and pork), thickening the broth with “hard tack” biscuits, and adding vegetables, a more nutritious meal could be served to the soldiers, both North and South.

Ah, now how did Salisbury Steak become a popular dish, for not just those dining in restaurants, but for the populace in general?  Remember those German immigrants from Hamburg?  Coming into the USA, their ships landed in New York City, home to many famous restaurants like Delmonico’s.  Yes, you guessed it.  The chefs of Delmonico’s came up with a fancified version of the Hamburg steak, but then took it to another level.  Swiss Steak, which did not originate in Switzerland at all, is similar to the Hamburg steak recipe, but instead of ground meat, it uses actual steak that is tenderized by the” cubing” method.  “Cubing”?  The beef is pounded out and flattened to help tenderize cheaper cuts.  If you have eaten country fried/chicken fried steak, then you have eaten cubed steak.  Anyway, back to Delmonico’s who, with their innovative culinary techniques, were able to sell, to the rich and famous, dishes that any ordinary citizen could make as well.

After WW2, beef, in Japan, became more readily available and at a cheap price. Housewives, and restaurants, were able to take the Hamburg recipe and adjust it to Japanese tastes.  However, when beef became a more “specialized” protein, the prices went up, and pork began finding its way into the mix.  Since the 1960s, Japanese Hamburg Steak (Hambagu) contains

meat patties made from a mix of ground beef and pork, sautéed onions, garlic, eggs, panko bread crumbs, and milk.  Seasonings added are salt, pepper, and soy sauce while the sauce is a mixture of Worcestershire sauce, ketchup and sake.  Very similar to a homemade meat loaf recipe.  This is served with the ever-present bowl of rice.

So, next time you are dining on Salisbury steak, Swiss steak, or a juicy gourmet hamburger with all the fixings, do not feel guilty as it was just what the doctor ordered.

 

Salisbury Steak

 

Ingredients:

5 lbs. lean ground beef

1 cup each diced mushrooms and onions

1 cup beef broth

1 ½ cups plain dried bread crumbs

2 tsp. each salt and ground black pepper

1 Tbsp. garlic powder

2 Tbsp. butter

2 large onions, slivered

Gravy:

3 Tbsp. flour

2 (10.5 oz) cans cream of mushroom soup

2 cups milk

1 cup beef broth

1 (3/4 oz.) packet brown gravy mix

Preparation:

Preheat oven to 400F.  Spray a large jelly roll pan with nonstick cooking spray.

 

In a large bowl, mix together beef, mushrooms, onions, broth, bread crumbs and seasonings thoroughly.  Use a 1 cup measuring cup to scoop out mixture and make oval shaped “steaks”; flatten down to 1” thick; place on spray pan.  Bake in oven for 30 minutes.

In a large bowl, whisk together all ingredients listed under “Gravy”.

In a large skillet, melt butter on medium-high heat; sauté onions until softened.  Pour gravy over onions; mix and bring to a boil; reduce heat to low.  Remove steaks, dabbing on paper towels to remove excess grease, and immerse into gravy-onion mixture.  Cover and let simmer for 20 minutes.

Serve over buttered noodles, rice or potatoes.

Makes 10 servings.

 

Swiss Steak

Ingredients:

2 lbs. cubed steak

1 tsp. each garlic powder, ground black pepper

¼ tsp. sea salt

1/ 2 cup flour

1/3 cup canola oil or peanut oil

1 Tbsp. minced garlic

1 large onion, slivered

1 large red bell pepper, cut into strips

1 cup mushrooms, sliced

1 (14.5 oz) can diced tomatoes

1 cup beef broth

Preparation:

Season both sides of steak with garlic powder, pepper and salt; lightly dust with flour. Heat oil, on high, in a large skillet; lightly brown both sides of steak; set on paper towels to remove excess oil.

Spray a 4-5 qt crock pot with non-stick spray. Place steaks in pot with garlic, onion, bell pepper and mushrooms on top. Spread diced tomatoes evenly over vegetables; pour broth over tomatoes. Set on low; cook for 6-8 hours, until meat is very tender.

Serve over noodles or rice.

Makes 6 servings.

Japanese Hamburg Steak

If you are interested in the Japanese version, here is a link to a good recipe:  https://norecipes.com/hamburg-steak-hambagu/

 Mary Cokenour

Winter Stick to the Ribs and Potatoes

Two snowy storms in one week, and once again, the snow blower decides to have a massive heart attack and die. We had it fixed, it started up fine when tested in the fall, but try putting it to work, and it decides to go on strike, or simply die.  This is not a first-time occurrence with a snow blower; in fact, it seems to be part of its nature.  We have tried different brands that use gas, electric, or a combination thereof, and finally one repair person stated, “You seem to keep buying snow blowers that don’t like the cold!”  So, while my hubby is shoveling, I am in the kitchen making sure there is hot coffee in the brewer, and prepping hot meals as well.

Back in November, leftover turkey meat was cleaned of skin and bones, put into a freezer bag, and now pulled out to make; you guessed it, Turkey Strata.  I gave this recipe to you back in November of 2017, and it is easily found on my food blog, or in the archives of the San Juan Record.  However, this recipe requires that the casserole sit overnight, so all ingredients can fully meld with each other before baking.  Roy is working his butt off now, and he had been grumbling about, “Why can’t it be summer again, and Mary cooking up brats and ribs on the barbecue!?!” days ahead.  I took the hint, defrosted a slab of Prairie Fresh pork ribs (new item at Blue Mountain Foods, and they are a great product), and pulled out the 6-quart crock pot.  Ribs, in a crock pot?  I have written about this cooking technique before, so do not act so surprised; and I bet you tried it out, but too embarrassed to admit it.  Anyway…

Oh, to make it even more interesting, last minute holiday shopping, I bagged, get it, bagged, a 3-pound bag of blue potatoes.  Now, now, stop with the faces.  These potatoes are actually quite tasty, and when combined with the ribs cooking in the crock pot, they pick up the flavors of the seasonings.  Blue potatoes have the same amount of carbs as the simple white potato, but are healthier for you.  The blue signifies a high level of flavonoids which are antioxidants:  help protect blood vessels from rupture or leakage; enhance the power of vitamin C; protect cells from oxygen damage; prevent excessive inflammation throughout the body.

Usually when using cut potatoes in the crock pot, they need to be parboiled to ensure they cook evenly and thoroughly.  Not with blue potatoes as they are very moist inside, as compared to a regular white potato.   The potatoes cook up perfectly; tender, full of flavor from the seasonings, and you could taste the salt, but not be overpowered by it.  The onions become soft and oh so sweet; it is hard not to pick them all out to eat on their own.

 

 Crock Pot Ribs (with potato/onion side)

Ingredients:

4-6 lbs. pork ribs

Seasoning Rub (see below for recipe)

3 lbs. potatoes

1 lb. onions

2 cups barbecue sauce (bottled or homemade - see below for my BBQ sauce recipe)

Preparation:

 

Prepare seasoning rub according to recipe; rub onto both sides of ribs, wrap in plastic wrap and refrigerate overnight.

 

 

Next day, unwrap ribs and cut into portions; spray a 6-quart crock pot with nonstick cooking spray; place rib portions inside with meaty side against wall of crock pot.

 

Wash potatoes, cut open lengthwise, in half lengthwise, then into one-inch pieces.  Place into center of crock pot and keep ribs against wall, do not let them slide under potatoes.

 

Remove paper skin and root from onions; chop into one-inch pieces and place over potatoes.

 

 

 

 

 

 

 

 

Pour barbecue sauce over all, cover and cook on low for 5 - 7 hours; until ribs and potatoes are tender.  Remove from crock pot onto serving dish; cover with aluminum foil to keep warm and let rest for 15 minutes.  Serve with sauce from pot over all, or in cup for dipping.

Makes 4 to 6 servings, based on one pound of ribs per person.

 

 

 

 

 

Additional Recipes for Seasoning Rub and Homemade Barbecue Sauce

 

All Purpose Rub for Smoking and Grilling

Ingredients:

2 cups brown sugar

1 tsp. each sea salt, ground black pepper, ground ginger

¼ tsp. ground cayenne pepper

1 Tbsp. each paprika, onion powder, garlic powder

Preparation:

In medium bowl, mix all ingredients together thoroughly. Rub onto all sides of meat or poultry; refrigerate overnight.

All Purpose Barbecue Sauce

Ingredients:

2 Tbsp. peanut oil (if not available, use canola oil)

1 small onion, diced

1Tbsp. minced garlic

1 ½ cups crushed tomatoes

1 (6oz.) can tomato paste

½ cup apple cider vinegar

½ cup water

1/3 cup brown sugar

3 Tbsp. chili powder

1 Tbsp. ground horseradish

¼ tsp. ground cayenne pepper

1 tsp. each salt and ground black pepper

¼ cup Worcestershire sauce

¼ cup dark molasses

Preparation:

In a large saucepan, heat oil on medium-high heat; sauté onion and garlic till softened; be careful not to burn garlic. Add in remaining ingredients, stir together and bring to a boil. Reduce heat to low and let simmer for 30 minutes; sauce will thicken. Stir occasionally to keep from sticking or burning. If sauce thickens too much, stir in a tablespoon of water until desired consistency is achieved.  Use warm or cold; store in refrigerator in airtight container; will keep for up to 2 weeks.

Makes 2 cups.

If you think you cannot have summer barbecue in the winter, Surprise! oh yes you can.  By the way, if anyone does snow blower repairs…help!!!

Mary Cokenour

First Harvest of August.

August 1^st is known as the first of two harvests, this date chosen primarily for being between the summer solstice and autumn equinox.  Lughnasadh, or Lughnasa, are the Gaelic names of this Middle Ages holiday celebrated in Ireland, Scotland and the Isle of Man.  Named after the god Lugh, it was celebrated with horse racing, athletic competitions, trading, feasts and, for those within marriageable ages, matchmaking.  Once Christianity had a strong hold upon the people, the holiday was renamed as Lammas (Old English for “loaf mass day”).  The first harvest included wheat, and the first loaf made was brought to church to be blessed. 

Looking outside my window, as I take a break from typing on the keyboard, I see the apricot tree and its bounty of deep orange colored fruit.  Time to harvest, and good thing too, as I have seen many an apricot cake recipe that interests me.

Of course, there was a bounty of Roma tomatoes, juicy red round tomatoes, yellow squash and multi-colored peppers to collect as well.  The tomatoes were divided up with one half being made as homemade salsa, the other half a rich pasta sauce.  The larger of the squash was sliced and frozen; but the smaller ones were saved for a special recipe.  The same will happen to the peppers, sliced and diced, but not all will be frozen.  While cultivating, growing and harvesting is an excellent way to have your favorite vegetables, and fruits, for the winter time, do not cheat yourself from the now.

In my previous article of August 2, 2023, I wrote about how to bake a cake in a microwave.  I did mention that this was an alternative, in case the oven went kaput.  Well, the universe must have read my article, and guess what?  Just so happens the gas oven went kaput, but a new one will be delivered soon from Knowles of Moab.  The old gas range was almost 15 years old, the oven being fixed once already, and this was a sign that it wanted to be put to rest.  However, a dish, that Roy enjoys with freshly harvested vegetables, is a savory quiche, but it needed to be baked in an oven, or did it?  Time to get the ingredients together, take out a microwave safe casserole bowl, and convert a recipe of a baked dish, to a microwaveable one.

As I stated before, this is a savory quiche, but can still be a lovely dish to serve for breakfast, lunch, dinner, lunch, or bring to a social get-together.  It is crustless which means gluten free.  With some vegetarians, they still use milk and egg products, so they will enjoy this recipe.  Vegans?  I am very positive they can convert my recipe to satisfy their taste buds, while keeping to their diet regime.

 

Microwave Crustless Quiche

 Ingredients:

2 Tbsp. of melted butter; or butter flavored nonstick spray

6 baby yellow squash (2 to 3 inches in length), thinly sliced

1 jalapeno pepper, seeded and diced (a cayenne pepper will work too)

¼ of small onion, diced

1 small red bell pepper (or 2 mini sized), seeded and diced

½ tsp. salt

¼ tsp. ground black pepper

¼ tsp. dried celery seed

1 tsp. dried, crushed thyme

6 large eggs

1 cup 2% milk

Preparation:

 

Coat the bottom and sides of a deep 3-quart microwave safe dish with melted butter, or the spray.

Mix together vegetables, salt, pepper, celery seed and thyme; spread evenly in coated dish.

 

 

 

 

 

Whisk together eggs and milk; pour over top of vegetables, moving slightly, with a spatula to make sure liquid gets between the vegetables, and flows to the bottom.

 

 

 

Microwave in increments of three minutes for a total of nine minutes. First three minutes, the top will begin to firm up.  Second three minutes, the sides will firm up.  Third three minutes will firm up the center and bottom. Remove bowl from microwave and rest for five minutes.

Carefully tip the bowl, use a spatula for guidance, and allow the quiche to slide onto a serving dish.  Cut into triangles with a sharp knife, and use a pie server to keep that beautiful shape.

Makes 8 servings.

 

 

While working on the bounty of your first harvest, be it freezing, dehydrating or canning, treat yourself, or others, by creating some delicious recipes to enjoy immediately.  Did not have a garden this year?  Make sure to check for notices on local farmers’ markets, as some grow more than they can personally handle.

Mary Cokenour

 

 

 

 

 

Roy Cokenour Reviews His Wife’s Cooking.

Review by Roy Cokenour with Notes by Mary Cokenour

 

 

As many are aware, my wife, Mary, writes a food column for our local paper, The San Juan Record; and also has her own food blog, Food Adventures of a Comfort Cook.  She has often reviewed restaurants, other food related businesses, products and gadgets.  I am, of course, her main guinea pig for food experiments worked up in Mary’s lab, aka kitchen.  So, is it any wonder that I believe it is time for someone to review her culinary skills?  …and here I go.

 

First sampled was the tortellini salad. Diced purple onions, homemade balsamic dressing transported me immediately to the Grecian Islands. The dish beckoned me to float in the blue waters of the Mediterranean Sea, making me eager to taste the skewers of chicken, peppers and mushrooms.

 

 

 

 

Laying a half skewer portion onto Naan bread, Feta cheese added which infused its rich flavor into the grilled meat and vegetables. A golden light fell upon me, a warm wind torn at my clothes, as if I was inside a culinary whirlwind.  The flavor of the marinaded chicken and grilled vegetables were caught in a net of soft, warm, unleavened bread.  I was in food heaven!  

 

And then, I partook of the German Bratwurst.

Okay. Mary makes a friggin’ awesome Bratwurst. Cooked perfectly on the grill, sauteed onions and peppers, and a touch of spicy mustard, on a toasted bun. Perfecto!!  But when she said German Style Bratwurst I was immediately intrigued. I was unprepared for this divine culinary experience however.

Glistening on a toasted bun, sauteed onions and peppers draped over the crisp, split skin of the sausage. Nostrils flaring!  What was that enticing scent!?! Something smoky, sweet, and a subtle hint of savory spices. I took my first bite. The already split skin of the sausage snapped and I felt the drums of ancient Germanic tribes’ pulse through me. The flavor thrummed in my mouth and I heard the voice of my ancestors calling. “Come warrior! Eat, drink and be merry!”

The texture and flavor washed over me and the gates of Valhalla opened. The sauteed onions and peppers combined with the perfectly grilled Bratwurst, lifting me up on wings of ecstasy. A chorus of deep Viking voices welcomed me. “SKALL!”, they cried, and I felt myself surrounded by my brethren. My lovely wife, my Hearth Maiden, smiled at me and I saw the Valkyrie in her raise an axe in victory.

I was smitten! My will shattered! No other sausage can compare. I slumped at the table, defeated, yet wildly exhilarated.

Roy Cokenour

 

Notes:

First off, thanks to my loving husband for this ecstatic review of my cooking and grilling.

 

Besides the Smoked German Brand Sausage, there was also Old-Fashioned Frankfurters.  These were purchased at Blue Mountain Foods, and a product of Hill’s Premium Meats (Hill Meat Company) of Pendleton, Oregon.  Family owned and operated; this company has been providing quality meat products since 1947.

 

 

 

 

 

 

The frozen tortellini, Feta cheese, Naan bread, chicken tenderloins, mini-bell peppers, whole mushrooms and onions (white and purple) were all purchased at Blue Mountain Foods as well.

 

 

 

 

 

 

Marinade for the chicken tenderloins (18 in count) was one cup olive oil, ¼ cup balsamic vinegar, one heaping tablespoon minced garlic and two teaspoons of Italian herbal mix.  In a large, sealable container, place the chicken tenderloins (small white ligament previously removed from each) and pour the marinade over; use a hand to thoroughly coat the chicken with the marinade. Seal container and marinade overnight.  Do not marinade the peppers and mushrooms.

 

 

For the skewers, alternate bell pepper chunks, mushrooms and tenderloins.  Mix up a cup of additional marinade to brush over the vegetables as they grill.  The marinade will give some flavor to the peppers and mushrooms, but the overall true flavor, of the vegetables, will come through.   

 

 

 

 

 

 

I used metal skewers, but if you only have the wooden ones, make sure to soak them, for 30 minutes, in warm water.  This will keep them from catching fire, and burning, on the grill.  Or, soak them in oil for 5 minutes; food will slide on more easily, and they still will not burn as opposed to being untreated.

 

 

 

 

Dressing for the tortellini salad is the same as the above marinade, except a ¼ teaspoon of both ground black pepper and salt were added.  Mix the dressing in a medium sized bowl.  Cook the one-pound bag of frozen tortellini, drain thoroughly and add to the bowl, folding the pasta into the dressing so as to not break apart the delicate filled pasta.

So, there you have it, cooking and grilling at the Cokenour homestead, and a review, by my own husband, of my culinary achievements.  Summer time will be grilling time for most households, so consider amping up the menu with Mediterranean style skewers (aka kabobs), and German influenced brats and frankfurters (thicker than the average American hot dog).

Mary Cokenour