Gumbo Bread Pudding

Two N'awlins classics, baked into one: gumbo and bread pudding!

With some leftover chicken, a Cajun-spiced bagel, and the makings of "the trinity" - celery, onion, and peppers, which are the heart of Louisiana cooking - it only seemed fitting to take some of the essential elements of gumbo and combine them with the legendary dessert ... only making it savory. This is quick, easy, no-fuss, and delicious! It's a bit reminiscent of a frittata, and perfect for a light supper or a brunch.

You could also add some shrimp, which is often an ingredient in gumbo. But my dear friend Candace, a native of Louisiana who now lives in New Hampshire, told me that "Shrimp would be delish but they are unnecessary" given all of the other goodies already in the mix.

A colorful way to spice up leftovers - enjoy!

An update on my shoulder (mentioned in this post): I've been vindicated - my shoulder pain is more than just tendinitis! Not necessarily good news, but at least an answer to symptoms that weren't supported by the initial x-ray and MRI and an explanation of why physical therapy made it all worse. New x-rays show that the top bone in my shoulder, the acromion, has a slight dip to it that has apparently spent 50+ years abrading the tissue underneath it. So I have an impingement, to quote the orthopedic surgeon, which is severely restricting movement because of considerable scar tissue. I have edema in the bursa, and I do indeed have rotator cuff tendinitis - a trifecta! Had the thrill of a steroid shot (with ABUNDANT thanks to Craig for being the brave one who held my hand and actually looked at the needle), with hopes that it will reduce inflammation and pain as well as breaking up scar tissue. In a month, I get reassessed. No sling, as immobilizing it is counterproductive to maintaining already limited motion ... gee, and I was making plans to bedazzle one!


Gumbo Bread Pudding

2 tablespoons butter
1/3 cup chopped celery
1/3 cup chopped red pepper
1/3 cup chopped red onion
1 Cajun-spiced bagel (or 1 plain bagel and 1/4 teaspoon Cajun spice)
generous pinch of kosher salt
generous pinch of red pepper flakes
1 cup chopped chicken
1 cup chopped Andouille sausage
4 eggs
1/2 cup milk

Preheat the oven to 375F.  Grease a standard souffle dish or 8"x8" baking dish.

Heat the butter in a medium saucepan over medium heat. Add the celery, pepper, and onion; cook for 2-3 minutes, until softened. Place into a large mixing bowl.

Cut the bagel into 3/4" pieces and add to the mixing bowl along with the salt, red pepper flakes, chicken, and sausage.

Combine the eggs and milk; pour over the bagel mixture, stir, and let soak for 10 minutes. Pour into the prepared dish and bake for 40 minutes until the top is golden and puffed and a knife inserted into the center comes out clean.

Serve warm.

Serves 4.

Memorial Day Dishes

It's Memorial Day - a day to remember those who've served our country and sacrificed their lives for it ... for us.

Many people will be marching in parades or planting flags or somehow commemorating the occasion, and they'll get hungry. So here are some recipes for you, or for those who are relishing the day off - and their freedom - at barbecues or picnics.

These dishes, from the sweet to the savory, will do honor to your festivities, whatever they may be.

Red, White, and Blueberry Sangria

Strawberry Shortcake

Chocolate-Covered Strawberries

Berries with Sweetened Sour Cream

Blueberry Pancakes

Blueberry Bread Pudding

Grilled Chicken with Spiced Blueberry BBQ Sauce

Blueberry Streusel Cake

Pomegranate-Marinated Chicken with Honey-Grilled Pineapple

Bacon Cheese Mix-In Burgers

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.

Frugal Floozie Friday - Mary's Fabulous Chicken and Fish

As with so many restaurants around town, I'd driven past Mary's Fabulous Chicken and Fish dozens of times, always thinking, "I need to try that place!" Not only does it bear my name, but how many times do I use superlatives like "fabulous"? Just as there is undoubtedly a drinking game that encourages a swig every time Guy Fieri says "Winner, winner, chicken dinner" on "Diners, Drive-Ins, and Dives," when I get my own show on the Food Network there will be a drinking game - sips of coffee only, though; I can't condone anything stronger - associated with my effusive adjectives.

But I digress ....

Jeremy and I went out to lunch on our first really truly Spring-y day recently, with no coats, sunglasses on, windows open. And as we drove past Mary's, we decided the time had come to try it.

The menu is fairly extensive, with many family-friendly dinner packages available. There are also frugal options that meet our mandatory $5 per person budget.

Jeremy ordered the cheesesteak hoagie, asking for no peppers (which he loathes), for $4.99. A foot-long sandwich, it was generously filled with meat and was a hearty lunch.

I ordered the two-piece chicken luncheon special, also for $4.99, which offered chicken, mashed potatoes with gravy, cole slaw, and a roll. It was a good-sized lunch, with all the traditional fixin's.

Other options that come in under the $5 budget are a two-piece fish plate with fries for $4.99, a ten-piece order of chicken nuggets for $2.89, and a variety of chicken snacks - mix 'n' match wings, thighs, or breasts - ranging in price from $2.59-$3.95. You can even choose a large order of gizzards (which was selected for take-out as we ate) for $3.99.

There's a table to sit at; but the bulk of the business is clearly take-out, as four different orders were placed and filled as Jeremy and I sat and enjoyed our meal.

Mary's does make good chicken, and it's worth stopping by to get some.

Mary's Fabulous Chicken and Fish
3220 Packard
Ann Arbor, MI 48108
734-971-5703
CASH ONLY



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Frugal Floozie Friday - Satchel's BBQ

On a recent rainy, cold, dreary afternoon, Craig and I went in search of some good ol'-fashioned comfort food. And for frugal prices - within our mandatory budget of $5 per person - we found precisely what we sought at Satchel's BBQ.

I decided to try something a bit off the proverbial beaten path, so I ordered Satchel's Stew - "smoked chicken & pork, corn, okra in a tomato broth" - that comes with a large slice of cornbread for $5. I spooned the stew over the cornbread, which made for a very filling meal; I even brought half of the stew home with me, and it made an exceptional breakfast one morning. (Everyone else loves breakfast for dinner; I like that too, but I adore dinner leftovers for breakfast!) Accented with some of the vinegar sauce that's available at each table - there are four different varieties of barbecue sauce to choose from - it was rich and spicy and very good.

Craig went for the classic pulled pork sandwich for exactly $5; the photo doesn't do it justice in showing how generous the portion of meat is. Tender and smoky, the sandwich was so good that Craig - who can be a picky eater, so his favorites should really feel complimented! - commented on how exceptional it was.

There are several frugal options to enjoy, including a pulled chicken sandwich. Side dishes cost $1.25 each; you could easily choose four of the options - cole slaw, potato salad, macaroni and cheese, baked beans, greens, or beans and rice - and make a meal from them. Or you can order a pint of any side dish for only $4, if you want to focus solely on one item.

The service at Satchel's was very friendly, and we were welcomed not only by the staff but also by the amazing aroma when we walked in. So for hearty food at reasonable prices, try Satchel's BBQ soon.


Satchel's BBQ
3035 Washtenaw Ave.
Ann Arbor, MI 48104
734-971-5100
Monday - Sunday: 11 a.m. - 9 p.m.



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Frugal Floozie Friday - Backroom Pizza

You can't get much more frugal than today's Frugal Floozie Friday feature, Backroom Pizza. It offers tremendous deals and fast service. As Jeremy put it, you get "real food at Taco Bell prices."

Two slices of pepperoni pizza and a 24-ounce soda can be purchased for a mere $3.50. Individual slices of this variety cost only $1.50, so you can even add a third slice and stay within our mandatory budget of $5 per person. Or you can get two slices of cheese pizza with your soda for only $3; bought separately, the slices are $1 each, and the sodas are $1.25. Slices are ready when you are, if you only have time to run in and grab a quick meal.

For $4.50, you can get 2 good-sized portions of spinach pie plus a 24-ounce soda. This was not what I'd expected; I'd presumed there would be a lot of doughy crust and a tidbit of spinach. But I was very happy to find a very generous layer of spinach layered within flaky phyllo dough. This was a nice vegetarian meal.

For $5, you can buy either a beef or a chicken burrito.  Jeremy ordered the latter, which came with both salsa and sour cream. It was quite large and fully stuffed - a filling option with meat, rice, and vegetables.

The menu isn't extensive, but Backroom Pizza offers fast food and good quantities of it for very little investment. And while there are no tables - it's mostly a "grab 'n' go" kind of place that caters to students on campus - there is a small counter along the wall where you can stand and eat if you're not taking your meal with you.

Be forewarned that Backroom Pizza only accepts cash. But it won't take a lot of your money to get a quick, substantial meal.

 

Backroom Pizza
605 Church St.
Ann Arbor, Michigan 48104
734-741-8296



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Frugal Floozie Friday - Quickie Burger Bar and Grill

I got out of work early one afternoon recently, so Craig and I went on a lunch date to the Quickie Burger Bar and Grill, today's Frugal Floozie Friday feature. Easy to find, in its signature maize 'n' blue, both the sun and the parking gods shone upon us as we found a spot for the car just across the street from the restaurant.

There are many options on the menu that qualify for our mandatory $5 per person budget. The 1/3-pound Minor Cheeseburger costs $5, and comes topped with lettuce, tomato, pickles, onions, the Secret Quickie Sauce, and a choice of cheese. Hot dogs, Italian sausage, and bratwurst range in price from $2.50-$4. Vegetarians can have homemade macaroni and cheese or a grilled cheese sandwich for $3 each; hummus with pita chips or spinach-artichoke dip cost $4 each.

There is also a wide variety of side dishes, if you're just in the mood for a quick snack: fries, battered mushrooms, jalapeno poppers, and mozzarella sticks all range from $2.50-$4. Shakes cost $3.50, malts cost $4, and each comes in a variety of flavors from the expected chocolate to the decadent Reese's Pieces or brownie or cookie dough (and many more).

Craig ordered the excellent grilled chicken sandwich which just exceeded our mandatory Frugal Floozie Friday budget, and we shared the crisp, freshly prepared beer-battered onion rings, which cost only $3.50. The restaurant's owner, who had greeted us very cheerfully and was patient as we sorted through our many dining options, recommended a special spicy sauce his wife prepares, which was a perfect complement to this treat.

I also chose the Double Egg, Sausage and Cheese Sandwich - two fried eggs, a sausage patty, and cheese all on a whole wheat bun that made me feel more virtuous than I should have. At $4, this was a very good value for a hearty lunch, which I was able to enjoy even in the afternoon because breakfast is served all day.

For fast, very friendly service, free wi-fi, t.v., and lots of comfort food at a reasonable price, be sure to stop by Quickie Burger!

Quickie Burger Bar and Grill
800 S. State Street
Ann Arbor, MI 48104
734-222-4555
Sunday and Monday: 11 a.m. - 12 a.m.
Tuesday and Wednesday: 11 a.m. - 3 a.m.
Thursday - Saturday: 11 a.m. - 4 a.m.



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Frugal Floozie Friday - Siam Cuisine

Siam Cuisine is today's Frugal Floozie Friday feature, where there are a variety of delicious treats available for less than our mandatory budget of $5 per person.

Craig and I enjoyed a really lovely lunch there recently, before heading off to an afternoon of holiday shopping. Rather than splitting a dish - though there are many that meet our criteria - we decided to sample an assortment of appetizers.

We shared each of these, except for the Tao-Hu Tod (pictured at left) - "deep-fried bean curd, served with sweet and sour chili peanuts sauce."  It cost a mere $3.50, and Craig loved it. The Chicken in Peanut Curry Sauce (at right), served with a dipping sauce as well, was wonderfully flavorful and tender; it was very, very good.

The beef salad pictured above was a generous serving for $5.25 - just over our individual budget - and enough to share with another appetizer for a light meal. Crisp, fresh vegetables topped with zesty, but not spicy, chili-sauced beef strips ... it was an excellent dish.

The Po Pia Tod - "Spring rolls stuffed with shredded chicken" - were crispy and not at all greasy. Overstuffed, like a comfy chair, they were a substantial starter. And at only $2.95 for two, the order can easily be split with a dining companion leaving room financially, and otherwise, for another option to round out your meal.

Our final choice was the Geaw Grob, which cost $3 for 6 large beautifully fried, crispy-on-the-outside and tender-on-the-inside shrimp. These were served with a cucumber chili peanut sauce for dipping, which was a perfect complement.

Siam Cuisine is at the front of the Braun Court strip of restaurants and small shops, in a warm and cozy house. Service is very friendly and welcoming, making customers feel very much at home.

So, for good food, good service, and good value, head over to Siam Cuisine for your next meal.

Siam Cuisine
313 Braun Court
Ann Arbor, MI 48104
734-663-4083



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The Turducken Has Landed!

Most people, I think - when not receiving emails from friends, family, or colleagues - find their inboxes filled with pictures of cute animals, prayer requests, and promises of grand fortunes if they'll only forward the chain mail to 12 of the most fabulous women they know. And, of course, there's obscene spam. All of that finds its way to me, all day, every day.

But one afternoon, I also received this:

"As families across the United States prepare for the up-coming holiday feasts, Echelon Foods’ Original Turducken is giving home cooks the ability to present gourmet fare without the chaotic preparation normally associated with sophisticated food offerings ....

The Original Turducken has been quickly gaining converts amongst bloggers and journalists across North America. We would love for you to consider featuring the Original Turducken on Food Floozie, so please let us know if you are interested in speaking further."

Well, a girl doesn't see that every day! So, of course I leapt at the opportunity.

After a few more emails back and forth, and waiting a couple of days, I found a very large box of perishable goods at my door.

The Turducken had landed!

While I'd heard of these creative concoctions, I'd never prepared a Turducken before - either deboning and stuffing my own or even just roasting a ready-made one. But I was surprised to find that many people I know had no idea what a Turducken was. So, here's the scoop: a Turducken is a chicken stuffed into a duck, which is then stuffed into a turkey. Similar dishes have been served for hundreds of years, particularly during Medieval times when elaborate feasts were all the rage among the nobility.

All of my family and friends were intrigued, fascinated by the prospect of seeing and - even better - tasting something this unique.

I let the bird (yeah, there are actually three of 'em; but it looks like one) defrost for the requisite 5 days in the refrigerator. And then, on a beautiful sunny Saturday morning when I had the time to devote to the slow cooking required for the density of the meat, I roasted a Turducken for the very first time.

The instructions indicated that I should cook it at 220F for 7+ hours ... that seemed very low and slow, even if acknowledging that the company knows what it's doing and gave an appropriate recipe. But I thought I'd raise the temperature to 350F, crisping up the skin a bit more. I could always turn the temperature down. I could always cover the bird with foil if it was browning too quickly. But you know me - I always have to tinker with things, tweaking protocols or techniques or ingredients or something. I cooked my Turducken for 4.5 hours, and it turned out perfectly.

I have to say that this was much easier to prepare than a regular ol' stuffed turkey. Although it's not a lot of bother to mix together bread and broth and then shove it all inside a bird, the fact that my Turducken came pre-stuffed and prepped to unwrap and place directly into a baking dish - that is a tremendous boon on a busy day like Thanksgiving. The bird is ready to cook, there are fewer dishes to wash ... it's all good!

And oh, when is the "scratch 'n' sniff" app coming for bloggers??? The house smelled amazing as the Turducken roasted! Not quite turkey, not quite chicken, but familiar and comforting and enticing. Those who were here to keep me company for the adventure kept remarking how fabulous the aroma was when they walked in, kept asking me when - oh, when? - would it be time to eat. It was seductive.

Once the Turducken is cooked, you have to be careful to let it rest a bit, letting the juices settle to keep the meat from drying out just as you do with other poultry. And because it's several delicacies in one rather than a solid piece, carving and slicing need to be done carefully in order to retain the integrity of the servings.

Everyone who joined me in this adventure was thrilled to finally enjoy the feast. Comments like "amazing" and "rich" and "delicious" poured forth. The meat was tender, succulent. Folks wanted leftovers; and because the Turducken is solid meat - rather than meat and cavity and stuffing, like a turkey - there is plenty of it to send home with loved ones who want to indulge some more. And you'll still be left with an abundance for making sandwiches, casseroles, or anything else that strikes your fancy.

I was so giddy to have this adventure with the Turducken, to have a new culinary experience, and to share the gift with family and friends. If you'd like to liven up your Thanksgiving (or other holiday) meals with something decadent, look no further than the Turducken!

Frugal Floozie Friday - The Brown Jug

The annual battle for the little brown jug is tomorrow: Michigan vs. Minnesota. They compete for the oldest trophy in college football, which is literally a jug whose value is indescribable to those of us who watch the games each year. It might not seem like much to outsiders to gain possession of an ancient, scruffy container! But we take great pride in winning it.

And so, in honor of this annual event, it only seemed fitting that today's Frugal Floozie Friday post should honor the tradition. Today, we visit an Ann Arbor institution: The Brown Jug!

This restaurant has been in Ann Arbor since 1938, and its walls are lined with pictures and miscellany relating to the Wolverines. Many people who've been in town for as many decades as I have remember it as a dark but convenient place to grab a burger and a beer. But both the dining room and the menu have been updated, and many options are available for those of us who are looking for frugal finds that cost $5 or less.

My very dear friend The Other Mary (each of us is "The Other Mary," by the way) joined me for my adventure, as neither of us had been to the Jug for years and years. Mary used to work there, back in the 70s, as a waitress; oh, the stories she can tell! It was a different time ....

But I digress ....

Mary and I looked over the surprisingly extensive menu and found so many options that would qualify, whether for individual portions or as split dishes, for our mandatory $5 per person budget. Like me, she's happy to share: you can try more foods, and you can avoid over-eating due to abundance and generosity of servings.

We started with the Feisty Feta, pictured above: "A mix of feta cheese, tomato puree, green onions and Serrano chili. Served with pita bread." It was creamy, spicy, and really delicious! At $4.99, it falls within our mandatory budget for one serving. But it was also a lot of food, so splitting it was a nice option that would allow for drinks or dessert or other dishes in addition to the appetizer.

Red's Grilled Chicken Sandwich was our next course: "Grilled chicken breast topped with lettuce, tomato, and mayo. Served on Ciabatta bread." This very large sandwich - which comes with potato chips and a pickle and costs only $6.99 (a mere $3.50 per person when you share it with a friend) - is named in honor of legendary hockey coach Red Berenson.

The Brown Jug offers many, many items which qualify for our budget: pizzas are readily shared, as are appetizers. Many of the latter are priced so well that you could even order them individually: fries or chips and salsa cost $3.99; and hummus, olive pate, tzatziki, saganaki, and fried cheese sticks are all $4.99. There are lots of vegetarian dishes, as well.

The menu is fun to peruse, especially for those of us who are familiar with the folks for whom items have been named. A sampler basket of jalapeno poppers, chicken tenders, onion rings, and cheese sticks honors former UM football player Braylon Edwards; and a Mediterranean salad pays tribute to Dhani Jones, t.v. star and former Wolverine.

Current football coach Brady Hoke receives acknowledgement in the Meat Lovers' Omelet. New England Patriots' quarterback and former UM star Tom Brady gets his tribute with a gyro sandwich. And even long-time rival Woody Hayes - infamous late coach of Ohio State - has a hot 'n' spicy Cajun chicken sandwich to remember him by (as though all the stories we still tell here in Ann Arbor aren't sufficient!).

For very friendly service, good food, excellent prices, and lots of memories and hero worship, stop by The Brown Jug for your next frugal meal.

The Brown Jug
1204 South University
Ann Arbor, MI 48104
734-761-3355




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Chicken Curry with Tomato and Coconut Milk

My friend Sid, who regularly sends me enticing videos showing how to prepare delicious traditional Indian recipes, told me that I should "check out" a bloggers' event: cooking from the fabulous book 660 Curries.

Well, cooking from scratch ... Indian food ... curries ... spices ... sigh ... :)

Chicken, lamb, vegetables, lentils, oh my! Familiar favorites were featured, of course. But there were also interesting and intriguing items such as a savory dish combining pineapple, coconut, and coffee; a chili- and fenugreek-infused matzah ball soup; and ivy gourd, a bitter vegetable resembling a mini cucumber, that I'd never heard of.

As I skimmed through the book, there was a swirl of tastes and aromas and fragrant spices dancing in my head. What to cook? What to make?

Well, I needed to do something immediately, tempted as I was. And since my entire freezer door is filled with mostly Indian spices - I'm serious! I've got cardamom, curry leaves, cumin seeds, black sesame seeds, Garam Masala, and others - I had the basics for making a fabulous dish. So, then, I had chicken thighs, lentils, spinach, some leftover coconut milk; what could I find from the 660 options to make right away?

The Chicken Curry, made with coconut milk and a tomato - a classic.

I substituted ground ginger for fresh, and I used chicken thighs rather than the boneless chicken breast cubes that the recipe called for; therefore, I needed to cook the dish for longer than indicated. But it turned out beautifully - tender, flavorful, a wonderful dinner! It was such a nice, easy meal for a cold, cloudy fall day.

Chicken Curry with Tomato and Coconut Milk

• 2 tablespoons oil
• 4 large chicken thighs
• 1 small red onion, chopped
• 4 medium garlic cloves, minced
• 1-1/2 teaspoons ginger
• 2 teaspoons Madras curry powder (tends to be a hotter blend)
• 1 teaspoon kosher salt
• 1/4 cup coconut milk
• 1 medium tomato, chopped
• jasmine rice and mango chutney, for serving

Heat oil over medium-high heat in a large skillet; add chicken and cook, covered, 10 minutes per side until golden brown. Uncover skillet and remove chicken to a plate.

Drain most of the fat, then add onion, garlic and ginger; cook for 2 minutes, stirring frequently, until onion is softened. Add curry powder, salt, and coconut milk; bring just to a boil.

Return chicken to skillet skin-side up, turn heat down to medium, and add tomato. Cover and cook for 10 minutes, until sauce is thickened.

Serve with mango chutney and jasmine rice.

Serves 4.

Frugal Floozie Friday - Beezy's Cafe

Jeremy and I had a lovely lunch recently at Beezy's, on a beautiful fall day. I hadn't been there in ages, so it was good to have a chance to eat there again.

We were given a tremendous greeting by Jesse, who was wonderfully welcoming and friendly. In just the few minutes it took to place our order, we exchanged names, discussed fashion and thrift shops, and had a grand time!

Jeremy chose the Roasted Chicken Club sandwich for $6.95: "Sliced Amish chicken breast with bacon, tomato, red onion and spring greens with blue cheese pesto mayo."

The sandwich is huge and can easily be split, even among two hungry people. Jeremy - a 21-year-old male, among the world's heartiest eaters - could only finish half of it. And if you buy two bags of Michigan-made Better Made products for 99-cents each, this lunch would, indeed, be "all that and a bag of chips" for two people while staying within our mandatory Frugal Floozie Friday budget of $5 per person.

The air was just crisp enough (for me, anyway, since I'm always cold) that it warranted soup. So I ordered a bowl of the Creamy Chicken and Garlic soup for $3.50. As you can see, it was thick and rich with huge chunks of meat and carrots. Warm and delicious, this was a perfect antidote to the slight chill.

I also ordered a small Washington Street salad for $4.95; this offered "greens tossed in maple vinaigrette and topped with sliced roasted Amish chicken breast, sliced apple, raisins, and spiced pecans." In other words, it offered sweet and savory, tenderness and crunch, a variety of tastes and textures all on one plate.

Beezy's offers a number of options for vegetarians, and each of the salads is available in a small portion for less than $5. They promote Michigan products like the chips mentioned above, as well as Faygo sodas. The Redpops Jeremy and I each ordered were bright and fruity, and just seemed the perfect choice to complement our lunches.

For friendly service, good ol'-fashioned wholesome food, and a genuine feel for community - both in terms of being a gathering place and a supporter of both Ypsilanti and Michigan - Beezy's is the place to go!

Beezy's
20 N. Washington St.
Ypsilanti, MI 48197
734-485-9625
Monday - Saturday: 7 a.m. - 4 p.m.
Sunday: 10 a.m. - 4 p.m.



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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.

BRU Fest Recap

BRU Fest was a fabulous party serving everyone's favorites - burgers, wings, 'n' beer - to benefit The Children's Leukemia Foundation of Michigan.  It was a great time for an even greater cause!

Bagger Dave's Legendary Burger Tavern, Buffalo Wild Wings, and Bell's Brewery all provided hearty food and an astounding variety of beers for tasting and testing at the event.  Treat Dreams - one of my favorite vendors from Baconfest - also offered lusciously rich ice cream and vibrant sorbet for a sweet ending after all the feasting.

Photo credit: Joe Hakim of The Hungry Dudes

My BFF Wendy and I did our best "Thelma and Louise" impersonation (something we're pretty good at, after years of practice) and undertook this excursion into the wild world of beer tasting with open minds and a sense of adventure.

We were absolutely there for the food, there's never any doubt about that (especially with me!).  But as noted non-beer drinkers - Wendy's sister Cheryl laughed when told of our planned escapade; and Jeremy told me point-blank, "You're not worthy" - we were determined to take advantage of this opportunity to taste everything from sparkling ale to summer specialties to stouts.  With such a range, and with such exceptional quality from one of Michigan's finest breweries, we were on a mission.

We started with food - always a good plan before drinking (or, in our cases, sipping).  Bagger Dave's was offering four different burgers, and Buffalo Wild Wings was serving eight different sauces to coat their boneless chicken. On our first go-round, we tried:

- The Kickin' Cheddar Burger: beef burger with cheddar cheese, shredded lettuce, tomato, pickles, diced onion, and horseradish mayonnaise

- Parmesan Garlic Wings: breaded chicken coated in roasted garlic and parmesan sauce with Italian herbs

- The Big Fat Greek Burger: turkey burger with tomato, mint and fennel white balsamic vinaigrette, and cucumber-dill yogurt sauce.

It was good to see a mix of indulgent offerings as well as some that were a bit lighter and healthier.  We happily finished our burgers and split the order of chicken; the seriously garlicky, but not overpowering, wings turned out to be my favorite savory food option of the evening.

Then we went off to the beer tables, where samples were poured into the cute souvenir glasses we'd been given when we arrived. Wendy and I must have looked a bit dazed, 'cause my buddy, Joe Hakim of The Hungry Dudes, took a few moments to give us some recommendations.

I started with Black Note Stout (pictured to the left in the picture at the top of the post), which Joe had told me was rare and distinctive.  It's "a blend of Expedition and Double Cream stouts, aged in freshly retired bourbon barrels," and it had a strong essence of coffee and mocha flavors to it.  (Imagine my glee when I read confirmation of my palate on the Bell's website - "malty notes of dark chocolate, espresso & dried fruits!")

Wendy picked the Cherry Stout (pictured to the right, above), which has been likened to the "Pinot Noir of the beer world."  Given that it features tart cherries, for which Michigan is rightly famous, I was surprised to find it had a hint of sweetness.  And interestingly, each of us preferred the other's selection to our own.

I need to thank Alex Ostrom (left) and Jeff Caldwell for being so friendly and so generous in allowing us to borrow a corner (a quadrant?) of their table at this event that was packed with revelers; without them, there would have been no photo of the stouts for posterity ... or, at least, it wouldn't have been as good a picture as I tried to balance beer and my camera and my purse and my notebook and my pen and ....

In chatting and explaining that I really was working (I may be a flaky chick who takes pictures of everything she eats and drinks, but it's my job!), we found out that Alex was drinking Two Hearted Ale and was planning to try a variety of beers over the course of the evening. Jeff, on the other hand, had chosen the reigning favorite, Oberon, because it's an absolute classic - light and refreshing, a perfect summer beverage.

I have to say that the annual flurry over Oberon reminds me of the festivities surrounding Beaujolais Nouveau, which is released on the third Thursday in November with gleeful signs announcing "Le Beaujolais Nouveau est arrivé!"  There is such celebration, such joy, to see Oberon each year!  Of course, this is not only a chance to get reacquainted with an old friend, but a simultaneous return of beautiful blue skies, of barbecues, of bonfires at the beach, of baseball ... of all that is good about summer in Michigan.

Caramel Pecan ice cream, Lemon sorbet, and Chocolate Stout ice cream from Treat Dreams in Ferndale

At this point, we meandered over to the ice cream ... sigh. Treat Dreams had offered an amazing concoction at Baconfest called "Sunday Breakfast" that had bacon (of course!), maple syrup, and bits of waffles stirred into it; it was just luscious!  The company prides itself on ice cream that is "lovingly created in small batches on site." They "strive to use local ingredients and vendors whenever possible, and take pride in ... exotic flavor combinations."

So I was giddy to find them at BRU Fest, serving generous tastes of three different varieties: caramel pecan ice cream (I forget which type of beer was used, 'cause I was too busy eating it to scribble notes), lemon sorbet with Pale Ale, and chocolate with stout ... sigh.  Wendy's favorite was the sorbet, which was bright with a definite note of the ale, with much more depth than just a standard citrus dessert. The rich chocolate stout ice cream reminded me of the fabulous Guinness Cake I'd made last fall.  And my favorite was the caramel pecan ice cream, which was a perfect blend of all its flavors with a brown sugar-y sweetness and layers of flavor; it immediately made me want to bake some cinnamon rolls and slather them with a caramel-stout frosting.

Before leaving, Wendy and I took one more tour of the Bagger Dave's and Buffalo Wild Wings buffet, opting this time for:

- The Jamaican Me Crazy Burger: turkey burger with Swiss cheese, jerk cole slaw with walnuts, tomato, and Jamaican barbecue sauce

- Spicy Garlic Wings: "a tasty, spicy, garlicky good sauce"

- Honey BBQ Wings: "a sweet, sassy sauce."

The burger and the garlic wings were too spicy for our already well-tested palates; but the barbecue wings were zesty and sweet, and very very good.

We also paid one last visit to the Bell's tables, ending our evening with tastes of Sparkling Ale, Pale Ale, Oberon, and my personal favorite for "Best Name" - Hell Hath No Fury.  We tried an entire range of foods and beers at BRU Fest, and had a wonderful time!  As Wendy put it, we "almost felt guilty raising money to fight children's leukemia" because the event was so much fun!

Grilled Chicken with Spiced Blueberry BBQ Sauce

Chicken is particularly well-suited to serve with fruit, so it only seemed natural that my Berry Fest should feature some poultry complemented by a sweet sauce.  But not too sweet - it should have some zest.

So I took my basic homemade barbecue sauce, which is universally loved and has a fabulous flavor, and cooked some blueberries in it to enhance it.  Brushed onto chicken as it grilled, to set the sauce and caramelize it a bit, this entree was an ideal summer food!

This grilled chicken was fork-tender, sweet, spicy ... perfection!

Blackberry-Fig Marinated Grilled Chicken with Spiced Blueberry BBQ Sauce

Chicken:
5 pounds Pine Manor Farms free-to-roam Amish chicken thighs with skin
1 cup Bella's organic blackberry & fig balsamic dressing

Place chicken into 2 gallon-size freezer baggies; pour 1/2 cup marinade into each baggie.  Seal tightly, turn to coat chicken, and refrigerate overnight.

BBQ Sauce:
2/3 cup organic blueberries
1/4 cup water
1 12-ounce bottle chili sauce
1/4 cup brown sugar
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Whole Foods 365 brand organic honey mustard
splash of cayenne pepper sauce

Bring blueberries and water to a boil over medium heat in a medium saucepan; cook 4 minutes, stirring frequently and mashing the berries.  Add remaining ingredients and bring just to a boil; simmer 5 minutes, then remove from heat.

Preheat grill to medium-high.  Remove chicken from marinade and drain, then place onto grill.  Cook for 8 minutes per side.  Baste with sauce, cook 5 more minutes.  Turn chicken over, baste with sauce, cook 5 more minutes or until firm.

Serves 8-10.

(Note: Whole Foods Market very graciously provided me with a gift card to help purchase supplies.)

Frugal Floozie Friday - Roger Monk's Yappy Hour

Roger Monk's is today's Frugal Floozie Friday feature for many reasons.  It's got great food, and it offers a wide variety of appetizers, drinks and desserts for $5 or less - our mandatory per-person budget - during its weekday Happy Hour.

But not only does this casual, comfortable, but still sophisticated restaurant welcome humans, on Thursdays it also welcomes dogs at its fabulous Yappy Hour.  Yes, well-behaved humans and their adorable leashed owners can gather on the back deck for food and fun - a chance to chat with fellow animal lovers and furry friends.

So, of course, I had to bring my grandpuppy, Poochie, one gorgeous sunny afternoon.  He's a very sociable beast - a veritable party animal!

Jeremy, Stuart (Jeremy's dad, my ex-husband), Poochie, and I recently took advantage of a perfect summery day to enjoy some fabulous food.  We started with appetizers, each of which costs $5: a very generous portion of chips with a slightly spicy salsa, crisp-coated and tender chicken satay with a creamy peanut sauce, and enormous mussels braised in a lemon-wine sauce.  These were delicious, as well as being perfect for sharing.   The two other options we could have chosen were hummus served with toasted pita bread and a duck liver mousse served with crackers.

We drank water - as did Poochie, who was given his own personal bowl of water even before the humans were taken care of; and it was served refreshingly with orange rather than the ubiquitous lemon.  But if you're in the mood for something a bit stronger, 20-ounce pints of draught beer cost $4; glasses of wine and drinks such as Martinis, a Daiquiri, or a Cosmopolitan cost $5.

And then there was the temptation of dessert.  Desserts, too, cost an even $5 - perfect for our budget.  As good as the appetizers were - and they were very good - these were absolutely the stars of the show.


Jeremy order the utterly decadent chocolate mousse pictured at the top of the post.  It was as thick as ice cream, rather than pudding-like as some can be.  It was intensely chocolatey and simply addictive.  You'd be tempted to keep eating if the portion were larger, but the full coffee cup of this treat was a perfect and generous serving.

As soon as I heard a few of my very favorite words - "bread pudding," "cherries," and "caramel" - all in the same sentence, as our server recited the dessert options, I knew that this would be mine.  Bread pudding featuring tart cherries and a bourbon caramel sauce ... oh, be still my heart!  This was rich, sweet, had a bit of a kick, and was just perfection.  I loved the dessert, but would happily have just taken a spoon to a jar of the sauce and eaten it "as is" even without the tender, fabulous pudding base.

Stuart was in the mood for a hot fudge sundae, which isn't on the menu; but our very kind and helpful server, Dennis, offered to bring a serving of vanilla ice cream (which is a standard offering) topped with the bourbon caramel sauce.  Although one of my personal pet peeves is customers who make special orders - hard-working restaurant staff are not personal chefs - I was very pleased to know that great service and keeping customers happy was high on the agenda at Roger Monk's.

There are many public places that dogs aren't welcome, so it's wonderful that on Thursdays you can linger over great food and cool drinks at Roger Monk's while your dog gets to play with new friends.  Poochie was fussed over by the staff and by other customers enjoying the fabulous weather, and he just loves being the center of attention!

We had a grand time at Roger Monk's, and highly recommend its Happy and Yappy Hours for fabulous treats at reasonable prices.  What a great opportunity to unwind at the end of the day!

Roger Monk's
5400 Plymouth Road
Ann Arbor, MI 48105
734-662-1647
Tuesday - Saturday: 3 - 10 p.m.
Sunday: 3 - 9 p.m.
Closed Monday
Happy Hour: Tuesday - Friday 3 - 6 p.m.
Yappy Hour: Thursday 4 - 7 p.m.



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