Mud House Year

Pinterest Wednesday (This one's for Conner)

Quinoa Mac & Cheese
This will be the last Pinterst Wednesday from Nashville and I'm finally a little more comfortable cooking in my kitchenette.   I decided to try another reasonably healthy recipe to counterbalance all the pralines and pork bellies!  I adapted this recipe for Quinoa Mac & Cheese from Around the Table:  Loving Food in RI & Beyond. Serving Size: 4

Ingredients

• 1  cup quinoa (measured before cooking), cooked per package directions
• 2 tsp butter, divided
• 1/2 cup chicken broth. divided
• 1/2 cup sliced mushrooms
• 1/2 cup chopped broccoli (you can use any vegtables you want or leave vegies out completely)
• 1/2 teaspoon salt
• good dash of ground pepper
• dash of nutmeg
• 1/4 tsp garlic powder
• 1 large eggs
• 1/2 cup milk
• 3/4 cup grated cheddar cheese, more for sprinkling
• Toppings - more cheese, sprinkle of nutmeg (optional- salsa, hot sauce, sour cream, scallions)

Preheat oven to 350 F.
Coat 8x8 inch dish (or 4 individual ramekins) with cooking spray or butter.
Saute mushrooms and broccoli separately  - each in 1 tsp butter and 1/4 cup broth. Combine salt, spices, egg, milk, and cheese in large bowl and mix well. Add cooked quinoa, mushrooms, broccoli and any remaining liquid from cooked vegetables.  Mix well. Transfer to prepared baking dish.  Top with cheese and sprinkle with nutmeg.
Cook 25-30 minutes until bubbly and cheese is melted.  My Nashville friend who is a diehard mac & cheese purist really liked this dish.  I was shocked!  She actually ate two huge portions.  I thought it was pretty good and I will definitely make it again.  It isn't mac & cheese but it is so much healthier!

I'm giving it 4/5 Prickly Pear Margaritas because it's good and healthy, but it's not mac & cheese.
   

Next week I will be back in the Mud House kitchen getting ready for Christmas!

 

A Few of My Favorite Things - Part I

                                                  

I am so fortunate to have spent almost three wonderful weeks in Nashville!  As my visit comes to an end, I am thinking about a few of my favorite Nashville things.  Some I have already told you about, but I am including them again because I love them so much!

 

                                                             Vicki Sawyer                                                    
                                                    

First of all,  there is Vicky Sawyer and her amazing birds (and other animals).  If you haven't yet, please check out her website - so wonderful!

 

                                                                                     Davis Cookware "Well, Ma'am you can't sell from an empty cart."  Mr. Davis replied when I commented on how much there was to see in his store.  

Davis Cookware has been in Hillsboro Village for 43 years.  It is stuffed to the rafters with everything you could ever need for your kitchen.  It also carries over 50 types of coffee beans and I don't know how many types of loose tea.  They also sharpen knives and bill themselves as, "Home Of the Knife Whisperer."  Designed and staged - definitely not.  Original, charming, whimsical, complete, and reliable - yes.    If I lived in Nashville, this would be my "go-to" place for everything kitchen related and for the wisdom, history, and lore of Hillsboro Village. 

 

                                        Olive and Sinclair Chocolate Company 

Voted America's Best Chocolate by Southern Living Magazine, Olive and Sinclair make small batch, slow roasted, and stone ground chocolate right here in Nashville.  These lovely bars are already packed and ready for the trip home to the Mud House where they will find themselves snuggled into a few lucky stockings on Christmas Eve.  Here is their website:  Olive and Sinclair.  

 

                                                                  Midtown Wine and Spirits
I love little bottles of anything.  I think little bottles of liquor are especially enticing, for obvious reasons.  I  also love how their shapes exactly mimic much larger bottles.  My first few days in Nashville I popped into a couple of grocery stores looking for a bottle of wine.  I found beer, but no wine.  I soon learned that Tennessee liquor laws vary by county and are complicated - wet counties, dry counties and everything in-between.  You can read more about it here, if you are interested.  Anyway, I discovered that in Nashville, liquor and wine are sold only in liquor stores.  Beer may be purchased in grocery stores.  Midtown Wine and Spirits not only has an amazing selection of everything you can imagine containing alcohol, they also have a wonderful selection of mini-bottles.  I bought some for a few of the adult stockings I will be stuffing. For more info please click here. 

 

                                                             Pralines by LeonNo visit to this part of the world is complete without sampling some pralines and Leon's is the place to try them.  Pralines by Leon is located in downtown Nashville on 2nd Avenue.  It has been in it's current location since 1994 but its history can be traced back to 1888 when Leon's Greek grandfather Constantine moved to New Orleans and began making candy.   You can read much more about Pralines by Leon and the other wonderful candy they make by checking out their website.  You can also order on-line.  If you are in Nashville it is absolutely worth a visit.

 

 ... Stay tuned for Part II of a Few of my Favorite Things...

 

 

Food Trucks, Finally!

The very thing that makes food trucks so charming also makes them somewhat elusive.  They are trucks, or they are pulled by trucks, and they move around, a lot.  I've been hearing about Nashville food trucks for some time now, especially the Grilled Cheeserie, which happens to be my Nashville friend's absolute favorite! Everyday I've checked the Grilled Cheeserie's website for their location. Everyday, they've been far away. However, on Thursdays, food trucks gather in Centennial Park, the Grilled Cheeserie among them!
Yay!
I patiently waited in line then ordered the "B & B of Tennessee".  It was a tough decision because my friend seriously recommends the "Pimento Mac & Cheese," which is an actual grilled mac and cheese sandwich. I also ordered the tomato soup and the tater-tots because I wanted to try the "tot sauce."
I usually find tater-tots disappointing but these were crispy and hot, with a touch of spice.  The tot sauce was a blend of ketchup and "something smokey."  It tastes almost like cocktail sauce with smokey undertones - very nice.
The" B&B of Tennessee" is Sweetwater Valley Buttermilk Cheddar, Benton's bacon, house-made caramelized onion, and apple jam on multigrain bread.  It was simply delicious.  The bread was perfectly grilled with a caramelized crust.  I think my favorite, though, was the tomato soup.  It was warm and steamy and offered a little something extra - tarragon I think. 

Not only is the Grilled Cheeserie my friend's favorite food truck, it is a favorite of all of Nashville!

However, to mix things up a bit, my friend ordered from Yayos OMG which offers original Mexican gourmet food by Chef B "Yayo" Jimenez.
We sampled the Albondigas soup.
It was full of fresh vegetables, mini meatballs, and noodles in a nice tomato base.  Fresh cilantro is added at the last minute.  We also tried the Legend tacos which offers brisket, chorizo, and chicharron.
Very tasty!  I requested the hot sauce which was flavorful with a nice kick of crushed pepper.  

If you visit Nashville I highly recommend the food truck scene.  It's a bit of an adventure to find them but that's part of the fun.  Most trucks post their locations on twitter and many have websites that list their weekly schedules.  On Thursdays, many trucks gather in Centennial Park on West End Avenue, behind the train.

Pinterest Wednesday

Now, I know y'all are thinking that I am living in a hotel and eating nothing but fried chicken and cupcakes.   And, I know y'all are probably worried about how many seats I will need on the airplane ride home.  So, to put your minds at ease (and because cooking in my little kitchenette has its own set of challenges) I have selected a delicious caprese salad for this week's Pinterest Wednesday.
This recipe comes to use from The Party Dress and it is pretty self-explanatory.  I splurged and bought heirloom tomatoes, a little basil plant, and some really good mozzarella at Whole Foods.
I also bought some olive oil and balsamic vinegar and decided to make a balsamic reduction on my portable induction cook-top.
I combined some vinegar and some sugar, which fortunately I found next to the mini-coffee pot in my room because I didn't buy any.   I know, resourceful. 
I simmered the vinegar and sugar for about five minutes and then allowed it to come to room temperature. 
It was thick and syrupy and delicious.

I sliced the tomatoes and sprinkled them generously with sea salt.  Then I assembled the caprese salads with the cheese and basil.  Lastly, I drizzled them with olive oil and the balsamic reduction and gave them another sprinkle of salt.  These are so pretty and I think the color makes them especially nice for the holidays.

These salads are easy, beautiful, delicious, reasonably healthy, and not fried or frosted.  Aaaand, you can make them in a hotel kitchenette!  I think we have a winner.  This one gets 5/5 Prickly Pear Margaritas.
    

No worries, I'll be back to my Nashville food adventure tomorrow.  I think we may stake out some food trucks!!  Stay tuned!

Music City

I am taking a little trip away from the Mud House to spend some time in Nashville before the holidays. I've fallen in love with this place.   It may sound a bit "new-agey," but there is an energy here.  There is a southern light and natural warmth.  People are simply nice and there is live music everywhere you go - literally in the air.  You hear it in shoe stores, book stores, honky-tonks, and coffee shops.  You feel that deep and genuine history of country music - Patsy, Tammy, Loretta, Dolly, Elvis, George, Scotty Moore (look him up - he's who Keith Richards aspired to be).  There is that Nashville Sound.
I feel a connection here.  Maybe it's the similarities to my southwest home - the cowboy boots, jeans, country music, horses -  but there are also some differences that are drawing me in.   For one thing, the seasons actually change here.  There are trees with leaves that fall.  It's cold, without being freezing. The air is crisp.  

I'm staying in a little hotel with a little kitchenette.  Not quite sure how to bake in the micro-convection oven.  I asked at the front desk, they don't know either.  So, my food blogging will be, let's just say "creative," for a little while.  Pinterest Wednesday may be a challenge but, hey, a little "Pinterest Wednesday Kitchenette Style" might be fun (I'm being optimistic here).  Or, maybe we will substitute "Food Truck Wednesday" for "Pinterset Wednesday."  We will see...

The good news is, the food traditions in Nashville are as deep-rooted as the music.  It will be fun to share some of my food experiences, if for no other reason than to give me an excuse to eat.  I will share some places that may not be on the usual travel guide radar, but are worth a visit none-the-less. Today I am going to one of my favorite places.  We are not talking health-food here, but we are talking delicious. The first time I heard about McDougal's, I said, "I do not like green eggs and ham, I do not like them Sam I am."  Actually I said, "I do NOT like chicken fingers, never have, never will.  I will not eat them in a boat, I will not eat them with a goat!" (Thanks Dr. Seuss.)
I was wrong.  I love chicken fingers.  But only if they are from McDougal's. My favorites are fried, tossed in buffalo sauce, and served with a side of blue cheese.  You can choose fried or grilled; tossed in sauce or sauce on the side; or both.  The sauces include original buffalo, tearjerker, honeybee, gold, ole smoky, citrus chipotle, blue cheese.  Click here if you want to know more.   I am serious when I say these are the only chicken fingers I will eat and I crave them like crazy when I go home to the Mud House.  

Could someone please explain the whole Texas toast thing, though?  What's with the fat piece of buttered white toasted bread?

Anyway, if you make it to Nashville and you do or you do not like chicken fingers, give McDougal's a try. Let me know what you think.

Please stay tuned for more posts from Music City and I will be back at the Mud House before you know it.

 

 

Pinterest Wednesday

Now that the last scraps of turkey are gone, my thoughts turn to something easy and light.  This recipe comes to us from Plain Chicken and it's billed as "Better Than Augusta Egg Salad."  I've never been to Augusta so I will just have to take Plain Chicken's word for it.   I figured a plain chicken would know a thing or two about eggs, so I decided to give it a go.   I know, I know egg salad is usually a summer thing and it is almost December.  The temperatures here at the Mud House are still in the 70s so, as usual, the lines between the seasons are a bit blurry.  I added my own little southwestern twist with the addition of some splashes of Tabasco, avocado, and grilled bread.

Better Than Augusta Egg Salad
6 hard-cooked eggs, diced
1/2 c diced celery
2 1/2 Tbsp mayonnaise
1 Tbsp vinegar
1/4 tsp onion powder
1/2 tsp salt (or to taste)
1/2 tsp worcestershire sauce
1/8 tsp pepper

(I added Tabasco and some sliced avocado.)

To cook the eggs:
Place the eggs in a single layer in a heavy saucepan and cover with cold water by at least one inch. Add a teaspoon of salt. Leaving the pot uncovered, turn the heat to high. As soon as the water comes to a boil, turn off the heat and cover. After 10 minutes, remove the cover and run cold water over eggs for 1 minute. 

To peel, gently tap each egg against the counter, turning to make a crackle pattern. Start peeling at the broad end, where there is an air pocket.
To make the egg salad: Combine all ingredients and chill.

I sliced and generously buttered both sides of some sourdough bread and grilled it.

I thought the egg salad was a little "meh."  Kind of bland.  I like a bit more kick!  But, that's just me.  It also needed a little more mayonnaise and a touch of mustard.   The best thing about this recipe is learning how to cook a good hard boiled egg.  Not only did the eggs peel perfectly, they were light, not rubbery.   

I'm giving this one 3/5 Prickly Pear Margaritas.
   

 

Pinterest Wednesday

I'm busy cooking a bunch of pies, brining 2 turkeys, and generally getting ready for 20 family members to spend Thanksgiving here with us at the Mud House.  This will be a quick post!  

This week's Pinterest Wednesday is a combination of two different pins I saved to my boards.  One is from Tracey's Culinary Adventures and one is from Gooseberry Patch.  I used Tracey's recipe for the cheese ball.  The only change I made was adding a few drops of Tabasco to the cheese mixture. Once I formed it into a ball, I patted it with a little smoked paprika and added the little stem on top.I'm saving it for Thanksgiving but I tasted a bit and it is yummy!  

Bacon-Jalapeño Cheese Ball

6 slices bacon
1/4 cup chopped pecans
8 oz cream cheese, at room temperature
1/2 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
1 garlic clove, minced
1/4 teaspoon ground cumin
pinch cayenne pepper
1 teaspoon lime juice
1/2 teaspoon Worcestershire sauce
2 jalapeños (ribs and seeds removed), finely chopped and divided
crackers (for serving)

Cook the bacon in a large skillet set over medium heat until crispy. Transfer to a paper towel-lined plate. Allow to cool slightly, then crumble and divide in half.

While the bacon is cooking, preheat oven to 350 F. Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant.

In a medium bowl, stir together the cream cheese, cheddar cheese, parsley, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the minced jalapeños, and half of the crumbled bacon until well combined. Season the mixture to taste with salt.

On a large plate, stir the toasted pecans, remaining minced jalapeños and remaining half of the crumbled bacon together until evenly distributed. Shape the cream cheese mixture into a ball (the mixture will be sticky, I found it easiest to shape if I just barely wet my hands first). Roll the ball in the pecan mixture until coated on all sides.

Cover the ball and refrigerate for at least an hour before serving.

 

This one gets 5/5 Prickly Pear Margaritas because it is delicious and so cute!

    

Enjoy!

 

Rubbing and Smoking Your Turkey

Once you've brined your turkey (see previous post)  you are ready to apply a rub.   The key to applying the rub is to apply it under the skin of the turkey.  You can use any combination of spices for the rub, or use one of the many commercial rubs that are widely available. We decided, through trial and error, not to use a rub containing salt.  We think the salt provided during the brining process is more than sufficient.

For our Thanksgiving turkey we used the following combination of spices.

Turkey Rub
2 Tablespoons smoked paprika
2 Tablespoons dried ground thyme
2 Tablespoons dried ground sage
2 Tablespoons New Mexico or other mild chile powder 

Mix spices thoroughly.

Remove turkey from brining liquid and place on sheet pan.  Do not rinse turkey.  Gently use your fingers to separate the skin from the breasts and legs of turkey.
 Try not to tear the skin.  Generously rub entire surface of turkey, under the skin, with your spice mixture.
When finished with rub, skewer skin to the breast of the turkey.

 Tie the legs with kitchen twine.  Fold wings under the turkey.  

Rub entire surface of outer skin with softened butter.  Stuff cavity with oranges, apples, onions and some fresh sage and thyme or other herbs (do not cook stuffing inside the turkey).   Cover turkey with cheese cloth soaked in butter. Place turkey in smoker pre-heated to 250 degrees F.  Cook turkey until thermometer inserted into breast reads 160 degrees F and the temperature of the thigh reads 175 degrees F.  Because smoking invloves cooking at low temperatures, food safety is very important.  It took us about 4 hours to smoke a 12 pound turkey. It should rest about 30 minutes after removing it from the smoker and before serving.

As I mentioned in my previous post, be sure to visit Cookshack for more information, food safety tips, and great recipe ideas.

I will post more pictures after Thanksgiving! 

Happy Thanksgiving to everyone!

 

 

Brining a Turkey

Brining a turkey takes 24-48 hours.  We usually brine our turkeys for about 24 hours.  It is essential to keep the turkey refrigerated throughout the brining process.  There is plently of information out there about brining and we have found Cookshack to a reliable source.  I have adapted one of their brining recipes below.

Brining a Turkey

Ingredients:

one- 12 pound turkey

1 gallon water
1 cup kosher salt
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup maple syrup
1/2 cup apple cider vinegar
4 tablespoons freshly ground black pepper
3-4 tablespooms chopped garlic
1 teaspoon allspice
2 teaspoons  dried, ground sage
2 teaspoons dried, ground thyme
1 bay leaf (optional, Al doesn't like bay leaves)

Here's how:

In a large pot, combine all ingredients and bring to a boil (I threw in some fresh sage and thyme from the garden).
Remove from heat and cool to room temperature.  

Remove giblets, pop-up tab, and any plastic attachments from turkey and rinse.

Place turkey in a brining bag. Then place it in a container just large enough to hold the turkey.  Pour cooled brining liquid over the turkey.  Remove as much air as possible from the bag and tie it tightly.
You want the turkey to be completely submerged.  We placed some rolled-up dish towels around the bag to push the liquid up over the top of the turkey.  Refrigerate and rotate the turkey (turn it upside-down) every 12 hours.

About an hour before cooking your turkey, remove turkey from the refrigerator but do not remove it from brining bag.  Let it sit and come to room temperature for no more than an hour.   Just before placing the turkey into the smoker, remove it from the brine.  Do not rinse.

Next up... the rub and preparation for smoking.

Smoking at the Mud House

This is Al's smoker... I've been meaning to tell you about Al's smoking hobby for awhile.  He has smoked some pretty amazing stuff, recently.  Each and every one has been delicious.  

Jalapeno poppers...

Red trout... 

The left-over red trout became this smoked trout spread for a recent dinner party.

Chicken...
In fact, that's the chicken we used for the chilaquiles.

Chicken thighs wrapped in bacon with baby bell peppers...

And, of course, pulled pork.

You see, Al comes from a long line of smokers.  Both of his brothers and his nephew are expert smokers. They got him hooked.  Al doesn't get hooked on things easily so this was quite an accomplishment.  He saved his pennies and bought himself his own little smoker.   At first, I was against it.  That is until my first bite of fresh, smoked red trout, then chicken, then pulled pork then...well, you get the picture.  It's addictive.

We are having 20 family members over for Thanksgiving.  We will begin brining two - 12 pound turkeys Tuesday night and we will put them in the smoker early Thursday morning.  Tomorrow I will share our brining recipe and method with you.  Until then I will leave you with this.
Yep.  You get the picture.  We're hooked.

As I said, Al doesn't get hooked easily.  He researched the heck out of smokers and spent much time discussing them with his brother who lives in Florida.  It took him awhile, but he finally made his decision.  This is the model he recommends.  You can find it at Amazon.  SMO25.