Memphis in May Tribute - Good Luck to "Too Sauced to Pork"!

Jenn, of Jenn's Food Journey, and I have talked a lot about meeting at Memphis in May - a fabulous festival which boasts the supreme World Championship BBQ Contest (otherwise known as The Super Bowl of Swine!).  It starts tomorrow.

Neil Gallagher, of the prize-winning team Too Sauced to Pork, has offered to keep my name on his booth's guest list for two years now, which would enable me to eat to my little heart's content (since local health regulations prevent teams from feeding attendees, unless they're invited). I'd even planned to become a team member, helping in whatever way I could, even though my primary skills to offer are only sauce stirring and schmoozing with visitors. Neil and his buddies were accepting dishwashers, servers, choppers, and especially barbecue mavens to help with the effort; any skill, as long as it was offered generously, was welcomed. And they also planned to teach willing newbies like li'l ol' me, sharing the secrets to world class barbecue.

I saved and I planned and I dreamt ... but, alas, once again "real life" has intruded upon my little fantasy and has prevented my getting to Memphis for the party. Jenn isn't able to go this year either, although we were in serious negotiations about the trip - and about finally meeting in the real world, not only chatting in cyberspace - just a few months ago.

"Disappointed" is a woefully inadequate word to describe my dejection. The food, the aromas, the fun, the ambience, the festivities, the allure, the friendships ... everything was luring me down there. I scoped out restaurants along the way, and even across the state lines in Mississippi and Arkansas, too, planning my eating adventures and whetting my appetite.

Instead of getting sunburned and feasting gluttonously on pork and other goodies, though, I will be at home where family responsibilities beckon. (And if I seem to be a bit a.w.o.l. - waaaaaay behind on reading, commenting, and staying in touch - this is why. I've been serving as the figurative ham 'n' cheese in the "Sandwich Generation," with duties as both parent and child; and Craig's very sweet dog, Sammi, sadly was put to sleep last week.)

But the holiday of Shavuot [shah-voo-OHT] - which celebrates the bestowing of the Torah - began at sundown last night. I will eat traditional dairy foods, enjoy a few days off (the Jewish holiday in addition to time that I'd taken in anticipation of my trip), and have fun while also trying not to pout too much.

So Jenn and I will be in Memphis, at least in spirit! We have teamed up to offer "good luck" posts today to Neil and the team, as well as to everyone enjoying the party. I'm not a bar-b-cutie by any means - I don't own a smoker, and I don't devote days to injecting, rubbing, and mopping any of my foods. I simply grill, and do so impatiently, too, despite knowing that I should just leave things to cook over the heat without fidgeting and nudging.

But even though I'm not a world-class barbecuer, this simple, flavorful chicken and pineapple meal is a great way to celebrate the start of the grilling season!

(If you'd like to support Too Sauced to Pork, you can buy team-related clothes and other goodies here.)

Pomegranate-Marinated Chicken

4 boneless, skinless chicken breasts
1/3 cup pomegranate vinaigrette
3 tablespoons pomegranate molasses
1 tablespoon teriyaki sauce
2 tablespoons whole grain Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place chicken breasts into a gallon-sized freezer baggie. Combine remaining ingredients, then pour over chicken. Seal bag, turn to coat, then refrigerate chicken for a minimum of 2 hours. Remove chicken from baggie and discard marinade.

Heat grill to medium-high. Place chicken away from flames and cook 10 minutes per side. For last minute on each side, place over flame to encourage grill marks. Remove chicken from grill and let rest for 5 minutes, then slice.

Makes 4 servings.

Honey-Grilled Pineapple

1 pineapple
1/3 cup honey

Trim top and bottom from pineapple; stand it upright and trim rind from sides. Turn pineapple on its side and cut into 6 slices.

Heat grill to medium-high. Place pineapple slices away from flames, drizzle with some honey, and cook for 6-7 minutes until starting to tenderize. Flip pineapple over, drizzle with the rest of the honey, and cook another 5 minutes or so until tender and slightly caramelized.

Makes 6 slices.

Julia Child Week: Mustard-Herb Baked Chicken

Today's Julia Child tribute is more in keeping with what most people associate with her style, thanks to a generous helping of butter. But really, not that much butter! Most of the flavor in this amazing dish actually comes from a sauce that's brushed onto the chicken, coupled with crisp, toasty bread crumbs.

Poulets Grillés à la Diable [pooh-LAY gree-YAY ah lah dee-AH-bluh] - Chicken Grilled in the Style of the Devil, with a good dose of zest - is a truly fabulous dish!  It smells so amazing while it bakes, and meets every tidbit of anticipation by tasting just as exceptional as you expect it to after you've been tormented by the tempting aroma.

This dish is sublime when it's served hot from the oven; but it's just as delicious served cold, for a light supper or a picnic ... or, in my case, a breakfast of beloved leftovers. Mustard, green onions, and herbs all work together to provide a complex, vibrant flavor while the chicken remains consummate comfort food despite its sophistication.

Gotta love Julia Child, and the French!





Poulets Grilles à la Diable (Mustard-Herb Chicken)
(slightly adapted from Julia Child's recipe in Mastering the Art of French Cooking, Volume I)

• 3 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 2-1/2 pounds chicken thighs
• 1 teaspoon kosher salt
• 3 tablespoons Dijon mustard
• pinch of freshly ground black pepper
• pinch of cayenne pepper
• 2 tablespoons minced green onion
• 2 tablespoons minced fresh herbs (I used basil and parsley; tarragon would be lovely)
• 3 cups fresh white bread crumbs

Preheat oven to 450F. Grease a 9"x13" casserole dish.

In a small saucepan, melt together butter and oil; brush onto chicken, then place chicken skin-side down into the prepared dish. Bake for 10 minutes per side, basting every 5 minutes. Sprinkle with salt.

In a small bowl, combine mustard, peppers, green onion, and herbs; mix with 2 tablespoons basting juices to make a sauce with a mayonnaise-like consistency. Schmear the mustard sauce onto the chicken skin.

Place the bread crumbs onto a plate and roll chicken in them. Place chicken back into the baking dish, skin-side up, and bake for 10 more minutes, until juices run clear when chicken is pierced.

Serves 6 ... well, really 2-3 'cause everyone will want seconds.

Dijon Devilled Eggs + Giveaway Winner

Okay, first things first: Mazal Tov to Candace, of Mi Chiamo Candace - she's the grand winner of the Whole Foods mango giveaway ... yay!!!  (Do your best Kermit the Frog arm wave while you say that!)  I'd have sent mangoes to everyone, if I could have!  I'm hoping to do another giveaway of treats (cookies - another yay!) in the next few weeks, so stay tuned for that one.

Next item on the list: Unfortunately, there was a delay in getting my Once Upon a Loaf guest post going on Monday ... computers, meh!  Whaddya gonna do with 'em???  Necessary evils.  So, go on over today and read all about my adventure in making matzah for the first time - it was so much fun!

Now, on to today's entertainment ....

At one of the Seders I attended at Passover, the topic of devilled eggs came up.

Everyone has a favorite recipe; some add chopped ham or salami, some add hot sauce, some add horseradish, some add dill.  There is no wrong way to make these simple but delicious treats!  And since I always like to tinker with things, I make the base with mayonnaise, Dijon mustard, and dill, but often add other items according to my whims.

These are one of Jeremy's favorite foods, so I usually make them for holidays.  They were ideal for both Passover and Easter, but can be served at picnics and barbecues and "just 'cause."

Dijon Devilled Eggs

6 hard-boiled eggs, peeled, halved lengthwise
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon dried dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon prepared horseradish

Carefully pop the yolks out of the eggs and place them into a small mixing bowl.  Place the whites onto a serving plate.

To the egg yolks, add the mayonnaise, mustard, dill, salt, pepper and horseradish; mix well.  Use a small cookie scoop (if you have one) and place the filling into the cavities of the egg whites.  Decorate the plate with pea shoots or fresh dill or edible flowers or some other colorful splash.

Makes 12 devilled eggs.

"Never Out of Mustard"

My good friend Wendy and I went to Detroit recently for an adventure. First we went to the Eastern Market and bought tomato plants and gorgeous sparkly, dangly earrings; we immersed ourselves in the abundance of fruits and vegetables and baked goods and plants and colors and aromas and vendors.

Before heading off to lunch, we walked the length of the Dequindre Cut:

"The Dequindre Cut is a below-grade pathway, formerly a Grand Trunk Western Railroad line, located on the east side of Detroit, Michigan just west of St. Aubin Street. Much of the Cut has been converted to a greenway; the colorful graffiti along the pathway has been left in place." (With thanks to Wikipedia for the succinct description.)


I had been there before, in the winter, and hadn't been able to see the entire expanse. But Wendy and I can both walk for long stretches (we walked 6 miles in all that day) and it was a stellar, sunny morning that was just perfect for a leisurely stroll.

As I had the last time I walked the Cut, I took pictures of the notable graffiti lining the way. Some of it is amateurish, and some is quite exceptional.

But how could a food obsessive like me not capture and cherish this piece:


This is practically my motto in life! I love mustard, in so many of its variations: yellow, Creole, whole grain, honey, whatever.

And, truly, I am never out of mustard.

In fact, I love mustard so much that I used two different types on a grilled salami and Muenster sandwich awhile ago (pre-discovery of my blood pressure issues, of course!): both brown and Dijon. Each makes its own unique contribution to the cause, and works in unison with the rest of the ingredients to offer flavor but without overpowering any other item.

Why be boring and just settle for one mustard, when you can boost the flavor with something as simple as a second schmear?

Grilled Salami and Muenster on Rye

2 slices caraway rye
schmear of Dijon mustard
schmear of brown mustard
2 thick slices Muenster
4 thin slices salami
1 tablespoon butter

Lay the bread on the countertop. Schmear one slice with Dijon mustard and the other with brown mustard. Place one slices of cheese onto each piece of bread, and top with salami; close the sandwich. Spread the butter on the outsides of the bread slices.

Place a skillet over medium heat and cook the sandwich in it for 2-3 minutes per side, until the bread is golden brown and the cheese is melting. Let the sandwich rest for 1-2 minutes before cutting.

Serves 1-2.

Grapefruit Vinaigrette

A few weeks ago, I received an email asking me if I was interested in receiving coupons for free bottles of juice; the presumption, of course, was that I would rave about them.

I like to offer objective opinions about foods and restaurants, and don't ever want anyone to think that I've been swayed by having received a freebie. So I explained that I don't do product reviews, but that I'd be interested in trying the samples if that condition were acceptable. And it was!

So a lovely woman named Tara sent me some coupons that enabled me to try Simply Orange, Simply Apple or Simply Grapefruit juices. I adore grapefruit juice -- if I had to choose a favorite of all the many varieties, it would be grapefruit without question.

I happily took my coupon and exchanged it for a free bottle. Now, other than drinking a glass of it, what else might I do??? I would love to marinate chicken in a grapefruit-based sauce, but I can't have the chicken here in the vegetarian home I'm currently staying at. But with the warm weather of Spring having peered in for a few days, a salad sounded awfully tempting.

And so, I made a grapefruit vinaigrette. This is absolutely ridiculously easy to make, takes a whopping 45 seconds or so to mix, and is vividly bright and refreshing on a green salad. Toss in a little shredded parmesan, some dried cranberries, and even some pieces of fresh grapefruit, and a perfect light meal is ready!

Grapefruit Vinaigrette

1/4 cup olive oil
1/4 cup grapefruit juice
2 tablespoons red wine vinegar
pinch of salt
pinch of pepper
2 tablespoons Dijon mustard

Whisk all ingredients together. That's it!