The Enclosed Sandwich.

Now while the Earl of Sandwich gets the credit for giving this one handed meal of bread, cheese and/or meat its official name; the concept was around for centuries before his birth. What's Cooking America.net gives a history going back to the 1st century, and the Earl certainly wasn't a spark in anybody's eye at that time.

While the sandwich is an "open ended" meal, there are many cultures which have the "enclosed" sandwich, or meat pie. The Italian Calzone, the Cornish Pasty, the Mexican Empanada, Chinese Roast Pork Buns, and dare I say it...the American "Hot Pocket" are just a few.  A crusty pocket of dough containing a filling of meat and perhaps cheese and vegetables, depending on the culture's tastes. A one handed meal, like the sandwich, but very unlikely the filling will fall, or be squashed, out from between the bread. The versatility of the meat pie is that it can be made with any type of dough, including pie or phyllo doughs which make a flakier pastry shell.

In my family's culture, Croatian, there is a meat pie called Burek containing beef, lamb, vegetables and seasonings. Sold in bakeries, this is their version of "fast food"; an on-the-go meal that can be eaten with one hand and quickly. I like to make mine with phyllo dough which I can find in the frozen food section of most supermarkets; otherwise I use pie dough, as I enjoy the flakier crust more.

Recently, via Facebook, I found relatives in Croatia that I never knew about, but we're all finally getting to know each other. So, I'm dedicating this blog post to them, and hope I've got the recipe correct and am doing them proud.

Burek(Won Second Place for Better Homes and Magazines Recipe Contest – Appeared in January 1998 issue.)

Ingredients:
1 lb lean ground beef
1 lb ground lamb
1 cup chopped onion
½ cup chopped pickled beets
1 Tbsp snipped fresh parsley
1 tsp paprika
¼ tsp black pepper
1/8 tsp ground red pepper
1 egg, beaten
¼ cup butter
¼ cup flour
1 ½ cups beef broth
9 sheets frozen phyllo dough, thawed
½ cup butter, melted

Preparation:
In a large skillet, cook beef, lamb and onion over medium-high heat until meat is browned and onion is tender. Drain excess grease; stir in beets, parsley, paprika, black and red pepper, and egg; set aside in large bowl.

In small saucepan, melt the ¼ cup of butter, stir in the flour to make a paste; gradually add in the beef broth, stirring constantly; mixture will thicken. Add this to the meat mixture, stir, cover and refrigerate for 1-2 hours, or until completely cooled.

Preheat oven to 400F; spray a 15” x 10” x 1” jelly roll pan with nonstick cooking spray.

To assemble: stack 3 of the phyllo sheets, brushing each one with the melted butter; cut stack in half, crosswise Repeat with remaining phyllo sheets to get 6 large rectangular stacks. Spread ¾ cup of meat mixture at one end, leaving a one inch margin; begin rolling the phyllo towards the other end, tuck in the ends to seal and place seam side down on the pan. Bake 20-25 minutes, or until internal temperature reaches 180F.

Makes 6 servings.

Mary Cokenour
August 1997

There's something Fishy about these Enchiladas.

One entree I enjoy ordering at Mexican restaurants is the Seafood Enchiladas. Usually a combination of shrimp, scallops, crab and octopus with mild seasonings, rolled in a flour tortilla and baked in a creamy tomato sauce; it's just lusciously delicious. However, I don't always have the time to travel to find a Mexican restaurant and lack of funds is a drawback also. Solution? Homemade of course.

Oh oh, another problem; while Roy and I will enjoy any type of shellfish, mussel and octopus; his mother will not. As I have mentioned before, I cook meals for us and for his mom too who lives in Moab. Cooking one dish two ways is not always an easy solution, so compromise is essential, and a bit of ingenuity. Utah is a landlocked state and getting fresh fish is not easy, so I try and keep a few packages of different frozen fish available in the home freezer. I just happened to have Mahi Mahi on hand and I knew everyone, even Roy's mom, liked this denizen of the deep.

To give myself an idea on how to prepare these enchiladas, I did a little research on various cooking sites. Frustration! Recipes were too complicated, relied on canned and processed foods or used a store bought enchilada sauce; I wanted homemade, easy and as close to the restaurant taste as possible. From all the Mexican/Southwest cooking I've been doing, I sort of knew what spices, herbs and such to play around with.

Seriously, I wish Roy would have written a review of these enchiladas; he raved on and on, and I agree, they were fantastic!!! Well, I'll let you be the judge for yourself once you try this recipe; Enjoy!

Mahi Mahi Enchiladas

Mahi Mahi
2 lbs filets, skinned and deboned
1 Tbsp each salt, ground black pepper, New Mexico chili powder, crushed dried oregano; mixed together.

Set broiler on high; spray jelly roll pan with nonstick cooking spray. Season both sides of fish with seasoning mix; place on pan and broil for 7 minutes. Remove fish to large bowl and chop into small pieces.

Filling
1 cup each diced onion and red bell pepper
2 Tbsp canola oil
1 ½ cups shredded Mexican cheese mix

In a medium skillet, medium-high heat, sauté onion and bell pepper in oil until softened.
Mix veggies, fish and cheese together.

Sauce
1 (8 oz) can tomato sauce
1 ½ cups half n’ half
½ cup sour cream
2 Tbsp butter
1 Tbsp minced parsley
½ cup shredded Mexican cheese mix

In a large saucepan, medium heat, mix together all ingredients and let cook for 10 minutes; stirring occasionally to keep from boiling and over thickening.

Final Preparation
10 (8”) flour tortillas

Preheat oven to 350F; spray a 4 qt baking dish with nonstick cooking spray.

Spoon filling down center of each tortilla; leaving 1 inch space from top to bottom. Fold top and bottom of tortilla just over filling; fold one side over filling and begin rolling; place in baking dish with crease side down. Continue until all 10 are completed; rolled tortillas will all fit together snuggly. Pour sauce over all and cover with aluminum foil. Bake for 30 minutes; let rest for 5 minutes before serving.

Makes 10 enchiladas.

Mary Cokenour

Kiss My Grits!!!

Remember the show "Alice" and that feisty waitress named Flo whose catch phrase was "Kiss my grits!". No, too bad, it was a pretty good show; and it made folks who had not experienced grits to wonder, "what the heck is she talking about?" In Southern USA, grits are a staple and they are made from a coarse cornmeal.

While perusing one of my many cookbooks, I came upon a recipe called "Grillades and Grits" and wondered myself, "what the heck?" A Louisana dish to help stretch cheap cuts of meat by slicing them thinly, broiling the slices and serving with a rich, spicy gravy over grits. Instead of broiling the meat, I browned them in the skillet, so the juices from the meat could be incorporated into the roux. Also, instead of plain grits containing only butter, I upped the taste by adding sharp cheddar cheese.

Separately, both dishes are enjoyable, but combine them together and Ooooo, doggy, them's good eats! Rich, spicy, melt in the mouth and oh so comforting; just the way we like it round here. So let me introduce you to Louisana Grillades and Grits.

Grillades and Grits

For the Grillades:
Ingredients:

2 lbs rump roast, 2 inch slices x ¼ inch thick
3 Tbsp canola oil
5 Tbsp flour
1 cup each diced onion and green bell pepper
1 (14.5 oz) can diced tomatoes with green chilies (mild, medium or hot)
1 ½ cups beef broth
1 Tbsp minced garlic
2 Tbsp minced parsley
2 tsp salt
1 tsp hot sauce
1 tsp minced thyme leaves

Preparation:

In a large skillet, high heat, brown the meat in the oil, about 2 minutes per side. Remove meat; add flour to liquid in skillet, quickly stirring to form a brown paste, Add the onion, bell pepper and tomatoes; stir and let simmer for 2 minutes.

Add in remaining ingredients, mix; reduce heat to low, cover and let cook for 2 hours; stirring occasionally. If gravy is too thick, add a tablespoon of broth until desired thickness achieved. If gravy is too thin, add a tablespoon of flour until desired thickness achieved.

Makes 6 servings.

Tip: Partially freeze roast, cut in half lengthwise to attain two separate pieces that can be easily sliced into the 2” x ¼” thick pieces.

For the Grits:
Ingredients:

2 ½ cups water
½ cup quick cook grits
2 Tbsp butter
½ cup shredded sharp cheddar cheese
dash each garlic and onion powders
optional: salt, add to taste

Preparation:

In small saucepan, high heat, bring water to boil; slowly stir in grits. Reduce heat to low and let cook for 10-12 minutes or until thickened; stir occasionally.

Stir in butter, cheese and seasonings; continue to cook until butter and cheese melt, about 2-3 minutes. Add salt to taste if desired.

Makes 4 servings.

Mary Cokenour

Fungus Fun

A mushroom is the spore baring body of a fungus which grows in damp, dank soil in shaded areas.  You could cultivate your own mushroom crop by setting up an area in your basement which is kept dark and soil is moist.  I like mushrooms in salads and recipes, but growing them myself is just a hobby I don't need to get involved in.  Depending on how populated an area you live in, the local markets will carry the typical white button mushroom, but they will also carry other varieties (cremini, portobello, enoki, chanterelle, oyster, etc).  Not all mushrooms are the same as they each have their own flavor, texture, even scent and experimenting with the varieties is basically how you'll find out what works with the recipe you are trying to create.  For example, portobello mushrooms have a firm texture and beefy taste; a large grilled portobello can take the place of a beef hamburger for vegetarians. A good source for information about the varieties is <a href="http://www.foodsubs.com/Mushroom.html">Cook's Thesaurus</a> which has photos and descriptions.

When having grilled foods, sauteed mushrooms and/or onions is a perfect accompaniment; providing not just added flavor, but moisture and texture. One way we enjoy steak, roast or London broil is with a sauce made with mushrooms, but not just a "cream of mushroom" sauce. First I marinade the meat overnight in a mixture of (1/4 cup)olive oil,(1 tsp each of)salt, ground black pepper and garlic powder. The next day I place the meat on a jelly roll pan, sprayed with nonstick cooking spray, and place it under the broiler(7 minutes per side). Then I finish cooking off the meat in a 375F oven until the meat thermometer reads medium rare. While the meat is finishing off, I begin working on the mushroom ragu; a simple side dish of salad and warm rolls or crusty bread is the perfect finish for this simple meal.

So jump into an adventure with mushroom varieties, but if you feel the urge to hunt for wild mushrooms, BE CAREFUL, as there are many poisonous varieties. Study up on them and if in doubt, leave them out...of your gathering basket.

Mushroom Ragu

Ingredients:

¼ cup olive oil
1 large onion, diced
1 Tbsp minced garlic
1 lb mushroom mix (cremini, oyster, enoki), roughly chopped
1/8 tsp salt and pepper
½ cup port
2 cups beef broth**
½ cup heavy cream
1 tsp dry Italian herbal mix

Preparation:

In a large skillet, medium heat, saute’ onion till soft; add garlic and saute’ for 2 additional minutes. Add mushroom mix, salt, pepper; mix thoroughly. Increase heat to high, remove pan from stove, add port and return to heat; let alcohol burn off. Add broth and let simmer until liquid is reduced by half; stir occasionally to keep from sticking. Add heavy cream, herbal mix; mix thoroughly and spoon mixture over steak, roasted beef or pork.

**Note: if serving over chicken or other poultry, use chicken broth instead.

Makes 4-6 servings.

Mary Cokenour
September 22, 2008

Going down Memory Lane to Russia.

St. Basil's Cathedral in Red Square, Moscow, Russia

In 1976, I was a senior in high school and one of the foreign languages I had been studying was Russian (the other was German), and I was lucky enough to be able to travel with other students in my class to this country. At that time Communism was in power and the entire area was named the USSR; we saw much propaganda and poverty; the country was way behind in the times (music from the 1960's was just making it to the airwaves)and there was a depressive aura everywhere. We were teenagers and we did what all teenagers do...have fun. The hotels we stayed at would serve Americanized food for our meals and we hated it. We were in this country that did not promote tourism; you needed special permission and visas to enter, and as American students studying the language and culture, we were allowed in. We wanted to interact with the Russian people and experience everything there, including the food. A small group of us would sneak out at meal times and seek out local restaurants.

Now the fact that we were foreigners was not a secret to anyone; we spoke differently, dressed differently and we showed no fear. We knew we were being followed everywhere by a couple of KGB agents (they all dressed alike - raincoats and fedora hats) and one day even turned around and confronted them...imagine their shock when we offered them cigarettes, bubble gum and candy (things the locals could not easily purchase, but we traded for pins and baubles). Oh yes, those were fun times indeed. The locals welcomed us and helped us with learning their language; they wanted us to teach them English so badly and tell them about our homeland. Good memories!

One of the meals I really enjoyed was Borscht or what we knew to be "Beet Soup"; it was primarily made with beets and onions, a dollop of sour cream on top and it was really, really good. Coming home to America, this was a dish that I couldn't find any place, unless I went to one of the few Russian restaurants in New York City, and they weren't cheap. As time went by, my interest in this soup faded with all the other culinary adventures I was having throughout life.

Unfortunately, most of my cookbooks dealing with Slavic and German cooking were destroyed when I moved to Utah. I was able to replace two of them, "Croatian Cuisine" and "The Best of Slavic Cooking" both by Alojzije and Ruzica Kapetanovic. and the second book contained 2 recipes for Borscht, one Ukraine, the other Russian. So while the Russian recipe was probably the one I wanted, I was curious as to how many versions were in the Slavic world. I went online to look it all up...holy moly!!!...there are hundreds of recipes online, and looks like almost every country has their own version. Since I was sharing this soup with my mom-in-law, and she doesn't eat pork, I had to go beef all the way; and this is what I came up with.....

BorschtThis recipe reflects more of the Ukraine style of Borscht.

Ingredients:
4 cups shredded cabbage
6 cups shredded fresh beets
1 cup shredded carrots
1 cup slivered onions
2 Tbsp minced garlic
1 ½ lbs lean roast or steak cut into 1” cubes
2 cups diced tomatoes
1 Tsp ground black pepper
2 Tbsp lemon juice
6 cups beef broth
Sour cream and minced parsley for garnish.

Preparation:
In a 6 qt crock pot, set on low, layer ingredients in order of list, except for sour cream and parsley. Cook for 10 hours. Serve with dollop of sour cream and sprinkle of parsley.

Makes 8 servings.

Mary Cokenour

A Skillet Dinner doesn't always need the creamed soup.

I was feeling a bit down and angry all weekend, so wanted something quick to make for dinner, but comforting too; a one pan to make, one bowl to eat out of type of meal.  I had just purchased boneless, skinless chicken breasts on sale, but again, didn't want the same old, same old of potatoes or stuffing.  Actually, I wanted rice because I thought it would be a fun change.  Rice is fun, especially if you try eating it with chopsticks; trying to do the ultimate challenge of picking up one grain; but I digress.

Ok, so chicken and rice, but I didn't want the same old recipes; no stir fry, no casserole that entailed using cream of "something" soup and cheese; I was so bored with all that.  I swear, I believe I do some of my best creations when I'm surrounded by negative energy. Times like these, Roy knows to stay out of the kitchen; I'm in the zone and don't mess with me, unless you want to end up on the cutting board. What he couldn't believe was that I could come up with a recipe, prep, cook and serve it all in less than an hour. Yeah, sometimes I surprise even myself, so here you go, Skillet Chicken and Rice without the creamed soup. The chicken is moist and tender; the seasonings enhance and bring together the veggies with the rice and chicken.

Skillet Chicken and Rice

Ingredients:

3 Tbsp canola oil
1 tsp each salt, ground black pepper and garlic powder
6 boneless, skinless chicken breast halves
1 cup each diced bell pepper (red, yellow or orange) and onion
1 cup chopped Roma tomatoes
1 Tbsp each ground turmeric and minced thyme leaves
1 ½ cups long grain rice
3 cups chicken broth
minced parsley for garnish

Preparation:

In large skillet, heat oil on medium-high heat; season chicken with salt, black pepper and garlic powder; brown chicken on one side. Flip chicken over to brown other side, but add in diced bell pepper and onion to sauté as chicken browns.

Add tomatoes, turmeric, thyme, rice and chicken broth; bring to boil and let ingredients boil for 10 minutes before reducing heat to low. Cover and let cook for additional 20 minutes, or until rice has absorbed broth and is tender.

Garnish each serving with sprinkled parsley.

Makes 6 servings.

Mary Cokenour

A Pizza Snob Does Domino's

Domino's

2224 E. Main Street
Cortez, CO, 81321

(970) 565-7373

Website: http://pizza.dominos.com/colorado/cortez/

There is only one type of pizza I buy from here and it's the Brooklyn Pizza. The crust is between thin and regular, allowing it to not get too crispy and, therefore, keeping a slice from being folded. It is a large pie, but the slices are cut large, again to allow for folding which is typical of a New York style pizza.

The employees at this Domino's have always been pleasant, and don't mind when I ask them to undercook the pizza by 5 minutes. That way, since I live one hour away, when I put it in the oven, it finishes its cooking process perfectly; otherwise it would be very dry from over cooking. The amount of cheese and sauce is just right; toppings would overpower this pizza only if you requested them to.

It passes the cold and reheated test very well. Cold, the pizza is still moist and flavorful; the crust is soft and isn't dried out. Reheated (350F for 5-7 minutes), the slices come out pretty close to when it was made fresh; the crust still pliable enough to fold.

When you want a pizza to go, whether it's for home or a hotel room, this Domino's in Cortez, CO is the place to call.

Mary Cokenour