58 Panes

It was impossible to sit still and watch today's 51-23 loss to New England. Everyone has their own coping mechanisms; mine is cleaning. 

By the second quarter the floors were done. With the Bears trailing 17-0, out came the paint can. The kitchen cabinets needed a few touch ups.  Ah, touchdown Bears - now we're talking. Then it happened. The Patriots scored 3 touchdowns in 57 seconds. Who knew that was even possible? 

By the time this painful game ended, all 58 window panes in the dining room were clean.

As for the menu, let's just say that seafood is 0-2 this season and will likely be benched.

Home Field Disadvantage

First things first - Happy Birthday Coach. Yesterday was Coach Ditka's birthday. I would have enjoyed celebrating by cooking with some of his Hall of Fame Salsa but it appears he's no longer making it. It was a special ingredient in several of my winning recipes and da Bears certainly could have used a healthy dose of Coach Ditka today.

Today, the evil twin showed up to, once again, disappoint the fans at home. Last week's magic was nowhere to be seen. The Bears' evil twins found various ways to turn over the ball three times. Turnovers and home games seem to go hand in hand. Next week da Bears travel to New England. I think I'll start planning my menu now.

Today's losing menu was an homage to Miami's Cuban culture - Red Beans and Rice. Good but no cigar.

Love is in the Air

Guess who showed up in Atlanta and stayed for the entire game? The real Monsters of the Midway! Today's game was exactly what we needed. If da Bears continue to play like that, we're in for a lot more fun. Cutler showed off his arm and his leadership for the fans. Speaking of fans, Chicago fans packed the Dome today - Well done everyone!

This blogger/cook chose the Georgia peach as today's featured ingredient. Paired with ham, it was truly a Southern Delight. Here's hoping you enjoy the recipe as much as the game.

Glazed Ham with Peach Ginger Sauce
Serves 10

Ingredients
1 (10 pound) fully-cooked, bone-in ham

Rub:
 1/4 teaspoon ground cinnamon
 2 tablespoons brown mustard
 1/2 cup packed brown sugar

Peach Ginger Sauce:
 1/4 cup packed brown sugar
 2 tablespoons apple cider vinegar
 1 cup peach nectar (I used the juice from brandied peaches)
 1 cup peach preserves 
 5 cups frozen peach slices (I used the brandied peaches - not frozen)
 2 teaspoons minced fresh ginger root
 1 (3 inch) cinnamon stick

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern and place on a roasting rack in a roasting pan.

Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.

While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. 

In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.

Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.


Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.

Ready to Make Up

Yes, last week was an explosion of ugly but I'm ready to make up. Perhaps the passing of time and some distance - like a trip to Atlanta - will put everyone in a better frame of mind. I'll be in my kitchen doing my part for da Bears. I'm hoping they are ready to clean up their mess and bring on their A game. 

This relationship has some great memories. Remember when we celebrated my birthday with a 30-12 win against the Falcons that included an Urlacher touchdown? That was special. Let's make up and celebrate a win.

The menu for that Bears win was a delicious brunch of Southern Biscuits and Gravy. I recall clinking our glasses and kicking up our heels. Enjoy the memory!

Southern Biscuits and Gravy

INGREDIENTS

Biscuits:
2 cups all-purpose flour, plus more as needed
2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
8 tablespoons cold unsalted butter (1 stick), cut into 1/2-inch pieces
1 cup cold buttermilk

Gravy:
3 tablespoons unsalted butter
12 ounces uncooked breakfast sausage, casings removed
1/3 cup all-purpose flour
1/2 teaspoon fine salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/8 teaspoon cayenne pepper
3 1/2 cups whole milk

INSTRUCTIONS

Biscuits:
Heat the oven to 425̊F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.
Whisk together the measured flour, baking powder, salt, and baking soda in a large bowl to aerate and combine. Add the butter pieces and toss to just coat them in the flour mixture. Place the bowl in the freezer for 10 minutes.
Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until it’s in pea-size pieces. Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.
Generously dust a work surface with flour. Scrape the dough out onto the surface and dust the top with more flour. Using floured hands, gently pat the dough into a 1-inch-thick circle.
Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the dough—do not twist the cutter, or the biscuits will not rise properly). Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart. Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits. Repeat as needed until you have 8 total. Discard any remaining dough.
Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes. Transfer them to a wire rack. 

Gravy:

Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Stir the flour mixture long enough (about 1 minute) so the raw taste of the flour is gone. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits.

It's Not Me, It's You

Now we all know how it feels to be led on. Two weeks in a row during the first half, the Bears showed us how magnificent they could be. Pulses were racing, we felt giddy and even allowed ourselves to dream about the future. Admit it, some of us were dreaming of getting an invitation to the big dance.

Then the second half happened. The Bears became that guy who cheats on us and forgets Christmas. Interceptions, fumbles, even a missed field goal by Mr. Consistent ...

If the Bears were to say that old standard - "It's not you, it's me" - we would believe them. At least this week's recipe was a winner. I hope it eases your pain.

Carolina Pulled Pork

Ingredients:
1 pound pork shoulder roast
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup brewed coffee
1/4 cup Bourbon
1 TB and 2 tsp red wine vinegar
Rub:  Sea Salt, Fresh Ground Pepper, Smoked Paprika

Directions:
1.  Rub pork with seasonings and let sit until the roast is at room temperature
2.  Preheat slow cooker on low for 15 minutes
3.  Place roast in preheated slow cooker
4.  Mix other ingredients and pour over roast
5.  Cook on low for 8 hours
6.  Transfer roast to a platter and shred with 2 forks
7.  Return to slow cooker and add 1/4 cup Carolina BBQ sauce (I used Sticky Fingers Smokehouse)
8.  Return to slow cooker and cook on low for 1 hour

You'll Flip for These Corn Fritters

The Bears beat the Panthers and Devon Hester did a triple somersault when I made these corn fritters. Yes, they're that good. 

Whether you make these or some other southern delicacy for Sunday's game, enjoy and  Go Bears!



Carolina Corn Fritters

Ingredients:
3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon white sugar
1 egg, lightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained
Sugar

Directions
1. Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C)
2. In a medium bowl, combine flour, baking powder, salt and sugar
3. Beat together egg, milk, and melted shortening
4. Stir into flour mixture
5. Mix in the corn kernels
6. Drop fritter batter by spoonfuls into the hot oil, and fry until golden
7. Drain on paper towels

8. Sprinkle with sugar and serve hot

Nibbling Isn't Enough

That was painful. The first half held such promise for everyone but the ref's. I was enjoying the back and forth scoring. I was also enjoying nibbling on some Green Bay favorites: Smoked Whitefish, Cheese and Sausage.

By the second half, it was apparent that delicious nibbles weren't going to be enough. Misery! No amount of Smoked Whitefish could have softened the blow of that beating. Forte was fabulous but Jay's 2 - almost 3 - interceptions felt like a fish bone stuck in my throat.

Time to shake it off and get ready for the Panthers. Get it together guys!