Were it not for that fatal flaw we would have bought that house on Drury Lane which was so fitting considering all of my perfect muffin recipes Oh, there were the usual blue berry, banana nut and the infinitely naughty double chocolate chip that could hardly be called breakfast but we didn’t buy that house that city proved itself to be the perfect recipe for suffering which is supposed to build character but only added bitters to the glass © Jilly's Day 2 at NaPoWriMo and our prompt is to write a poem about a recipe or in the form of a recipe. Write on, y'all!
This sauce gets its name from its quick prep time,
making it popular with street-walkers who purportedly would
whip up a quickie batch at the end of a long night of, um, working.
So, sailor, if you are new in town to this saucy little number,
come on in, honey, and we’ll talk.
1 large clove garlic
Drizzle of olive oil
1 can diced tomatoes.
I like the fire-roasted version as they add depth to the flavor.
(4-6 fresh Roma tomatoes can be used if available.)
10 Kalamata olives, give or take, sliced.
1 TBSP capers
Dried oregano – about ½ teaspoon
Crushed red pepper – to taste. Some like it hot!
Parmesan cheese, grated
Hey, Joe, let’s get cooking!
Warm the olive oil in a deep skillet and press in the garlic.
Sauté over a medium heat for a couple of minutes, taking care not to burn.
Throw in the tomatoes, olives, capers, oregano, red pepper, and sugar.
Simmer about 5-7 minutes while you grate the cheese and
snip up the basil leaves.
Serve the sauce over hot pasta and sprinkle the basil and cheese
Now, doll, before you dress and leave,
I should tell you that this usually has anchovies in it.
So, if you like it that way, slip a few in with the tomatoes.
😉 ©Jilly’s 2016
Photo by Jilly with help from CBL.
Since he left
I Camembert my
I went to Monterey
but Jilly’s Manchego
had to flee Asiago
no one there had seen
I wandered for days
forcing me from Gouda to worst
my Saga Sirene
came to a Munsterly end
when I Butter Käsed my Feta
to the Bleus
and determined that
the moon is to blame
I am innocent of all Cheddar shame.
© Jilly’s 2016
Day 14 (Please forgive my descent into pun!) 28 Days of Unreason "The moon is to blame. I am innocent." ~Jim Harrison
It’s a Chicago Thing!
Okay, so my guilt will get the better of me if I don’t level wich ‘ya right up front; I don’t eat beef – haven’t in ages. (Long, dull story.) But, hey, that doesn’t mean I can’t love you guys with this great recipe, not to mention it can be made with chicken instead! So, let’s get to it.
You’re going to need a crockpot, first and foremost. And a good long day of cooking time.
Here’s the ingredient list:
4 pounds rump roast, trimmed (4 pounds chicken breast)
1 TBSP oregano
1 shallot, chopped
1 large clove garlic, minced
10 ounces beef broth (if you use chicken, you can switch to vegetable broth)
6 ounces beer – seems like something from Milwaukee would be regionally appropriate.
8 ounces tomato sauce
6 ounces pepperoncini peppers, with juice
6 hard rolls – you’re going to have juice, so don’t be afraid! I use hard hoagie rolls.
Brown the roast on all sides in a frypan with a touch of oil. Meanwhile, combine all remaining ingredients (except the rolls) in your crockpot. Put it on high! Transfer that roast beef to the crockpot and let it cook on high for about 8 hours. The peppers will be all cooked down, so I like to add some nice fresh ones at this point, for presentation, ya know?
Remove the roast and shred the meat. Slice the hard rolls and place meat, peppers and several ladles-full of the juice on each one. This is a knife and fork kinda sandwich, obviously.
Oh, Man!!!! You are gonna love this! It will be perfect for Sunday night football!
© Jilly’s 2016
Now, I know what you’re going to say, but just hear me out. I love traditional Shrimp & Grits – really, I do! But, the first time I ever had blue cheese grits, well, I just wept right there in that high –class seafood joint in Columbia, SC. I never looked back. This recipe was birthed from that emotionally laden moment.
Grits are a philosophy. In my poem The Bends (posted today) I mention Pat Conroy, who was a foodie extraordinaire and he would blanch at quick grits.
½ cup yellow grits (the quick kind, like I said)
2 cups chicken broth
This is an art, like Cream of Wheat. Bring the broth to a boil, then s-l-o-w-l-y add the grits, stirring constantly. Turn the heat way down to low and let those little grits simmer for about 5 minutes.
1 oz. blue cheese, crumbled (Use something good, okay?)
1 oz. cheddar cheese, shredded (Again, spring for it!)
¼ pound bacon, cooked crisp and crumbled
1 pound shrimp, grilled
Once the grits are done, stir in the cheeses until they are melted and blended.
The bacon and shrimp go in at the very end. If you put the bacon in too soon, it will become all UNcrisp – not cool!
If you like some zing, dust those shrimp babies with Old Bay or Zataran’s while they are grilling. You can also add a bit of that to the grits if y’all want to.
Let me know! Cheers! Jilly
© Jilly’s 2016
Musical Choices: Blues – Jimmy Rogers, James Cotton, anyone who makes you feel real bad so that you feel real good while you get the kitchen messy!
[This is just right for two; double it up if you feed a crew!]
3/4 cup rice
1 1/2 cups water
Bring to a low boil, cover, reduce to low temp. Steam 20 minutes. Meanwhile, let’s make red bean heaven!
1 stalk celery, chopped
1/2 small onion, diced
1 clove garlic, minced
14 oz. can red beans, rinsed
14 oz. can broth, chicken or vegetable
1 bay leaf
2-3 Andouille sausage links (I use chicken sausage – healthier! Trader Joes / Whole Foods)
Toss the onion & celery in a heavy-bottomed medium saucepan sprayed with cooking oil. Saute over medium heat for a few mintes. Add the garlic, beans, broth & bay leaf. Simmer on low with the lid on while we deal with those beautiful sausages.
There is a personal philosophy of the sausage in Red Beans. Many like them left as a whole link while some cut them up. Either way you choose….
Roll those babies in a frypan over medium heat for about 10 minutes or until you just can’t stand it any more and you are sure you’re going to starve! Add them in to the beans and leave the cover off that pan. Y’all will know when it is done when the broth is about 3/4 reduced. Now, if you’re a purist, toss a little pat of butter in there just before you spoon the beans over the rice.
Bonus: Add some kind of hotsie-totsie sauce to it. I live and die by Cajun Power Sauce (order it from some place in Louisiana), but you might go for Tobasco or Cholula. Up to you, baby! Let me know! Cheers, Jilly
© Jilly’s 2016