Table for Two - Ham and Cheese Quesadillas

From the kitchen of One Perfect Bite...While cooking for two may be part art, part science, most would proffer that it's simply the triumph of common sense and the ability to divide or multiply by two. I suspect it depends on what is being made for two. The recipe I'm sharing today is an example of simplicity personified, and its creation, if we can call it that, was dictated by the contents of my refrigerator. Ham and Swiss cheese are normally used to make these sandwiches, but that combination has been overdone in my kitchen and I wanted to make something that might garner more than tepid praise. I grabbed for heat that came in the form of pepper jelly and a Pepper Jack cheese that's been in my refrigerator long enough to develop a rind. The slivered apple was an afterthought, added to provide some contrast and a little texture to an otherwise "soft" sandwich. The combination worked well and I'll be making these sandwiches again. What is important here, however, is really not this particular sandwich, it's the thought that quesadillas, made with almost anything, make a great quick lunch for two people. So, make a mental note of that, take a peak in your fridge and grab whatever delights you, chop it fine, wrap it and throw it on the grill. You'll have a great meal in minutes and no left overs to deal with. If you'd like to give my crazy combo a try, here's the recipe.

Frugal Foodie Friday - Fresh Vegetable Subs

From the kitchen of One Perfect Bite...The gals in my Tai Chi group take turns bringing a lunch to share with the crew following class. These sandwiches were my contribution the last time I was responsible for providing lunch. Most of us have been dieting, so these subs were especially well received. I got the idea for them at a neighborhood sub shop where a vegetable sandwich has become popular. I enjoyed the sandwiches enough to search for a recipe that would allow me to standardize the base ingredients used to make them. I found one on the Better Homes and Garden website and their recipe is the basis for the one I'm sharing with you today. These subs are delicious, easy to prepare and inexpensive to make. They can also be made ahead of time and they are perfect for those watching  pennies or pounds. Obviously, the sandwiches can be made more substantial with the addition of cheese or thin sliced turkey breast, but I like the simplicity of the basic recipe. These sandwiches will never satisfy a hungry man, but they are perfect for smaller appetites. Their cost also makes them a great addition to a collection of Frugal Friday recipes. Here is how they are made.

Waist Watchers Special - California Chicken Wraps

From the kitchen of One Perfect Bite...It's been a busy day. The stitches were finally removed from my right eye and the doctor was pleased with the state of both transplants. You probably heard the huge sigh of relief that inadvertently escaped my lips when he gave me the news. That gave the  Silver Fox and me an excuse to celebrate, and the good news happened to coincide with a break in the weather. We decided to take  a long walk along the river bank and have our first picnic of the season. These Greek-style chicken wraps were the mainstay of today's picnic basket. I'm not overly fond of wraps but these are exceptionally good and I think you will enjoy them as much as I do. I like to make them the night before I plan to serve them. To keep them fresh, I double wrap the rolls. First, they are rolled in several layers of just-moist paper towels and then sealed with plastic wrap before they are refrigerated and the flavors have a chance to blend. I do hope you'll try these amazingly tasty wraps. They are fast and easy to prepare and they make a perfect meal for dieters and those seeking a healthy alternative to standard lunch fare. Here is how these delicious wraps are made.

A Fabulous Roast Pork Sandwich with Rosemary Aioli

From the kitchen of One Perfect Bite...This simple sandwich is the one I promised to share with you yesterday. It has three major components and if any one of them is off, the sandwich will be a disappointment. If, however, you use fresh ciabatta, tender pork loin and the rosemary aioli I'm including in tonight's post, you are in for some memorable eating. The sandwich is based on one I found in Once Upon A Tart, coauthored by Frank Mentesana and Jerome Audureau, and while I have changed the recipe over time, I am indebted to them for this wonderful sandwich. I'll be serving it to my own guests on Super Bowl Sunday. While leftover pork can be used for this sandwich, I prefer to use the Pork Center Cut Loin Filet that is packaged by Hormel. These tiny roasts weigh about 1-1/2 pound and they'll cook in 40 to 45 minutes and produce tender slices that are a perfect size for sandwiches of this type. You'll want to liberally season the roasts with salt and coarse black pepper before roasting them. I use an Italian-style garlic salt to flavor mine. The ciabatta loaves I use for this are about 10-inches long and I've found that a loaf of this size will make five sandwiches. Tonight's recipe is for one 10-inch sandwich, and while the bread and meat are important, it's the aioli that takes this sandwich over the top. It is not hard to make and if you have a blender, upright or immersion, you'll have the world's most wonderful mayonnaise in a matter of minutes. I do hope you'll try this sandwich. It truly is a delight and I know you will enjoy it. Here is how it's made.

Simply Scrumptious Sandwiches for a Crowd

From the kitchen of One Perfect Bite...Years ago,  I started using a technique that makes serving sandwiches to a crowd really easy. I found that by slicing loaves of sandwich bread horizontally rather than vertically, I could make one sandwich that would feed three to four people. I also learned that I could make four of these super sandwiches at a time. I wanted to share the technique and some applications of it with those of you who will be feeding a crowd on Super Bowl Sunday. Both these sandwiches are easy to make, and while they are very simple, I'll guarantee they'll please your family and friends. A sandwich loaf cut horizontally, will produce four long slices of bread that can be used to make these super-sized sandwiches. While each of the recipes I'm featuring makes just one long sandwich, the ingredients can be doubled, tripled or quadrupled, as is needed to feed the crew that you've brought together for the big game. While I don't assemble the sandwiches ahead of time, I make sure that all the ingredients are set to go, so when I'm ready, all I have to do is layer the ingredients and pop the sandwiches in the oven. I do hope you'll give these recipes a try. I'm especially fond of the toasted cheese sandwich and I highly recommend it to you. Here is how these simple super-sized sandwiches are made.

Welsh Rarebit

From the kitchen of One Perfect Bite...Those of you who remember waffles for dinner on Sunday night, will also recall tonight's feature recipe. While Welsh rarebit has fallen out of fashion, back in the day it made regular appearances on American tables. At its most basic, the dish is simple and consists only of toast over which a thick cheese sauce is poured. We are told that in 18th century England  the poor ate rabbit, while in Wales, where rarebit originated, the population was so poor that rabbit was replaced with cheese. While I'm sure the story is apocryphal, it does help explain how the dish got its name. There are many versions of this recipe, some of which predate the settlement of colonial America, but they all share a common base of bread and cheese. The best of them are made with a sauce so velvety that, in theory, you'll forget there is no meat. More to the point, if you are fortunate enough to have one of the best versions, you won't care that there is no meat. This happens to be one of my favorite quick-fix meals and I make it often, using soup and a small green salad to round it out and make it substantial enough to serve as a light supper. For years, I used Jeff Smith's version of rarebit, but I when I stumbled on Alton Brown's recipe, which is made with a caraway rye bread, I switched my allegiance. These days, while it is probably overkill, I make the rye bread I use, so I can control the thickness of the rarebit base. I must also admit that I've become a bit of a cheese snob. While I'm not particular about its country of origin, I insist on using an aged white cheddar for the cheese sauce. I have a simple recipe for a light rye bread that I'll share with you tomorrow, but tonight I want to focus on the cheese sauce and the assembly of the rarebit. Please give this recipe a try. You will not regret it. Here is how this fabulous version of rarebit is made.

Asian-Style Turkey Burgers with Wasabi Mayo

From the kitchen of One Perfect Bite...I really hope you'll give this recipe a try. These turkey burgers were inspired by an old Sara Moulton recipe and I must tell that this improvised version had my sox going up and down. This past weekend I had to stretch a a pound or so of turkey to feed 6 people. This is what I came up with. The burgers, which have an Asian flair, are delicious, but I want to shares some tips that will make them easier for you to prepare. This is a soft mixture, so you'll want to form the patties with damp hands. If possible, place the patties in the freezer for about 30 minutes to make the transfer to the frying pan easier. Make sure the oil is hot before you place them in the pan and then let them cook for 5 minutes without moving them around. When the patties are brown at the edges, they can be turned turned without falling apart. The patties should crust as they cook and that adds another layer of flavor to them. Ours tasted like they had been charcoal broiled. As you can see, I created a bed of lettuce, red onion and tomato for the burgers to rest on. The wasabi mayonnaise made a wonderful topping for them, but if you don't care for wasabi, a plain mayonnaise will do. I really enjoyed these burgers and I think you will too. Here is how they are made.

Asian-Style Turkey Burgers with Wasabi Mayo...from the kitchen of One Perfect Bite inspired by Sara Moulton

Ingredients:
Turkey Patties
1-1/4 pounds ground turkey
1 medium red bell pepper, finely chopped
1 cup bean sprouts, chopped
4 scallions, finely chopped
1 large egg white, lightly beaten
3 tablespoons cilantro, finely chopped
2 tablespoons light soy sauce
1 tablespoon fresh ginger, finely grated or 1 teaspoon dried ground ginger
1 teaspoon Asian sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 to 3 tablespoons vegetable oil, divided
Wasabi Sauce
6 tablespoons light mayonnaise
1/2 teaspoon Asian sesame oil
1 teaspoon light soy sauce
2 teaspoons wasabi paste
6 hamburger buns, toasted

Directions:
1) To make turkey patties: Combine turkey, bell pepper, bean sprouts, scallions, egg white, cilantro, soy sauce, ginger, sesame oil, salt and pepper in a large bowl. Shape into 6 patties about 1/2 inch thick. Heat 2 tablespoons vegetable oil in a large skillet until oil shimmers. Add turkey burgers and reduce heat to medium. Cook patties for 5 minutes on each side, or until cooked through, adding more oil as needed.
2) To make wasabi mayo: Combine mayonnaise, sesame oil, soy sauce and wasabi paste in a small bowl. Stir to combine.
3) Put a burger in each bun and top each with 1 tablespoon of the wasabi mayo. Yield 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Pie-Spiced Apple Cookies

Two years Ago Today: Curried Corn and Chicken Soup

Three Years Ago Today: Glazed Cream Cake

Four Years Ago Today: Zucchini Cornbread

Gone Fishin' Series - Ultimate Cheater's Pulled Pork

This hasn't made it into the top three posts yet,  but it sure is trying.  In my scheme of things this is as close to perfect as a recipe can get. The slow-cooker does the work and you get to enjoy fun in the sun, while still serving a delicious meal for lunch or dinner. This is, by far and away, my favorite recipe for pulled pork. Do give it a try. There is much to  like here. Enjoy!

From the kitchen of One Perfect Bite...Tomorrow is International Picnic Day; a day, that in my book, should be spent communing with nature in places of incredible beauty while consuming food meant for the gods. I'm no slouch when it comes to picnics. I earned my merit badge when the children were small and we'd cycle to the park. My bicycle had the air of an armoured personnel carrier about it. Each child had a bicycle seat; one child rode in front, the other in back and a wicker basket, strapped to the handle bars, held our feast. In retrospect, it's a miracle we all weren't killed, but this was long before bicycle helmets or accident statistics concerned anyone and I did have one spiffy safety feature - a ring-a-ding bell that kept other drivers at bay. Can you hear it? We made lots of PB&J sandwiches back then. Our picnics changed with the times and the repertoire now includes delights from France, Italy, Spain, Vietnam and Texas - yes Texas. Texas barbecue became a favorite of mine once I'd learned how to order and make it. My first foray - in Texas - was a real bust. I asked for, and received, Texas-style barbecue. I expected a warm bun smothered by a pile of shredded pork that dripped barbecue sauce. I received a slice of spongy white bread and a pile of unsauced brisket on a paper plate. Disappointed doesn't begin to describe my reaction. Fortunately, I'm a fast learner and can handle myself pretty well at a Texas barbecue these days. A few months ago I was thrilled to find a crock-pot recipe for pulled pork at The Splendid Table; it's called Ultimate Cheater Pulled Pork and it's extraordinarily good. They reprinted it from Cheater's BBQ: Barbecue Anytime, Anywhere, In Any Weather by Mindy Merrell and R. B. Quinn. Their recipe is so good that I threw away one I'd used for years. The recipe utilizes a rub and does not include a sauce, so you can use your favorite barbecue sauce after the meat has been pulled. The recipe calls for 1/2 cup liquid smoke. That's not a mistake. I've just checked the labels of three brands of smoke because I thought that might be a concern to you. They all contain just 2 ingredients; water and liquid smoke. Liquid smoke is a condensate that forms when wood chips or sawdust is burned. It is passed through water to create a solution that can be bottled. I am not a food chemist, but that seems safe enough to me. I have a large pork butt simmering in the crock-pot for our picnic tomorrow. I'll pack it in an insulated container and reheat it on a grill when we're ready to eat. I really like this recipe. I think you will, too..

Ultimate Cheater Pulled Pork...from the kitchen of One Perfect Bite

Ingredients:
Cheater Basic Dry Rub
1/4 cup paprika (I use sweet and smoky Spanish Pimenton)
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard
Cheater Pulled Pork
1 (5 to 6-pound) boneless pork butt
1/4 cup Cheater Basic Dry Rub (see above)
1/2 cup bottled smoke
Barbecue sauce of your choice

Directions:
1) To make Cheater Dry Rub, combine all ingredients in a jar with a tight-fitting lid. Shake to blend. Yield: 2/3 cup.
2) To make Cheater Pulled Pork: Cut pork butt into 3 or 4 large pieces. Place into a 5-quart slow-cooker. Sprinkle meat with 1/4 cup rub, turning pieces to coat evenly. Add bottled smoke. Cover and cook on HIGH for 5 to 6 hours or on LOW for 10 to 12 hours. Using tongs and a slotted spoon, transfer meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull meat into strands. Serve piled on buns with your favorite barbecue sauce. To serve barbecue later, cover and refrigerate meat when it has cooled. Pour meat juice into a separate container and refrigerate. Before reheating juices, skim and discard congealed fat layer that forms on top. To reheat barbecue, place in a saucepan moistened with some reserved juice. Gently heat on medium low, stirring occasionally. Alternatively, place it in a covered casserole with some reserved juice and heat in a 350 degree F oven for 20 to 30 minutes. While meat warms, combine barbecue sauce and some of remaining meat juice in a small saucepan. Heat through and serve with pulled pork. Yield: 10 to 12 servings.

Chopped Steak and Mushroom Sandwich

From the kitchen of One Perfect Bite...While this sandwich is a stick to the ribs affair, it remains light enough to enjoy at any time of year. I made a slightly personalized version of it on Sunday, using a recipe that first appeared in Fine Cooking magazine. My grand plans for a steakhouse supper evaporated when it became apparent that there would be no empty chairs at the table. The steak meant for four had to be extended to feed eight. I momentarily played with the idea of stroganoff, but scrapped that plan for these sandwiches and a boatload of oven-baked steak fries. While the recipe called for sirloin tips, I used a combination of sirloin and flatiron steak for the meat portion of the recipe. The beef in these sandwiches is chopped, not ground, and that gives both diners and the food processor, something to chew on. I'm a big fan of texture, so when I saw this recipe it immediately appealed to me. I filed it in my mental to-be-done list where it remained, nagging me like an unscratched itch, until Sunday when it finally got the attention it deserved. This is a really nice sandwich and I'll definitely be making it again. It would be perfect for game day or anytime a group of guys, or women with the appetites of trenchermen, assemble. The recipe is simple to follow and, despite a bit of chopping, this sandwich is very easy to make. While, I did serve it in buns, the filling would also be wonderful in warm tortillas. Do try this one. I know you will enjoy it. Here's the recipe.

Chopped Steak and Mushroom Sandwich...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

Ingredients:
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 jarred hot cherry pepper, stemmed, seeded, and chopped
1 teaspoon red wine vinegar
1 pound beef sirloin tips (flap meat), cut into 1-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, divided use
1 small yellow onion, halved and thinly sliced
6 oz. sliced white mushrooms (2 cups)
1-1/2 cups shredded sharp Cheddar
4 long rolls, split and lightly toasted
1-1/2 oz. baby arugula

Directions:
1) Mix ketchup, mustard, cherry pepper, and vinegar in a small bowl and set aside.
2) In a food processor, pulse half of the beef until just coarsely chopped. Transfer to a bowl. Repeat with remaining beef. Toss beef with 1/2 teaspoon salt and 1/2 teaspoon pepper.
3) Heat 1-1/2 tablespoons oil in a heavy 12-inch skillet over medium-high heat until shimmering hot. Add beef and cook, stirring occasionally, until it loses most of its raw color, about 3 minutes. Transfer to a plate. Heat remaining 1-1/2 tablespoons oil in the pan. Add onion and 1/4 teaspoon salt. Cook, stirring often, until beginning to soften and brown, about 4 minutes. Add mushrooms and 1/4 teaspoon salt. Cook, stirring often, until they soften and begin to release their juice, about 2 minutes. Add ketchup mixture and beef and any accumulated juices. Cook, stirring often, until heated through, about 2 minutes. Stir in cheese until melted, about 1 minute more.
4) Split rolls almost through lengthwise and pile on the steak and arugula. Cut the sandwiches in half, and serve. Yield: 4 servings.









One Year Ago Today: Peanut Butter and Milk Chocolate Pudding















Two Year's Ago Today:  A Round-Up of Recipes for Cinco de Mayo












Three Years Ago Today: Black Bean Hummus














Four Years Ago Today: Buttery Sun-Dried Tomato Rolls

Chopped Lamb or Steak Sandwiches with Peppadews, Olives and Feta Cheese

From the kitchen of One Perfect Bite...This is a nice sandwich to serve for lunch or a light supper. It is Greek-inspired and packed with the fragrances and heady flavors of the Mediterranean. The meat used in this sandwich is chopped rather than ground and it provides some unexpected texture that helps make the sandwich more interesting. The filling comes together quickly once the meat is chopped, and while it can be served on any type of roll, I like to use pita pockets to help keep the filling in place. This is one of our favorite sandwiches and I think you will enjoy it too. Here is how it's made.


Chopped Lamb or Steak Sandwiches with Peppadews, Olives and Feta Cheese...from the kitchen of One Perfect Bite

Ingredients:
1 pound uncooked lamb or flatiron steak, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup chopped peppadew peppers
1 bunch scallions, sliced white and tender green (about 1/2 cup)
1 clove garlic, minced
1/4 cup salt-cured or Kalamata olives, chopped
1/4 teaspoon dried oregano
1 teaspoon red wine vinegar
1/2 cup crumbled feta cheese
4 pita pockets or flatbread
2 cups baby arugula

Directions:
1) Place half of lamb or beef in bowl of a food processor. Pulse just until coarsely chopped. Transfer to a bowl and repeat process with remaining cubed meat. Toss with 1/2 teaspoon salt and 1/2 teaspoon pepper.
2) Heat oil in a heavy 12-inch skillet over medium-high heat until shimmering hot. Add peppers, scallions and garlic and cook until fragrant and softened, about 2 minutes. Add meat and cook, stirring occasionally, until it loses most of its raw color, about 3 minutes. Stir in olives, oregano and vinegar and cook for 2 minutes longer. Stir in cheese until melted, about 1 minute more. Adjust salt and pepper to taste.
3) Warm pita in microwave for 30 seconds. Split and line with arugula. Spoon filling into pockets and serve immediately. Yield: 4 servings.







One Year Ago Today: Breslin Ricotta Pancakes with Orange Syrup














Two Years Ago Today: Blueberry Cream Scones















Three Years Ago Today: Spring Salmon  and Leek Chowder














Four Years Ago Today: "Real" Coffee Cake

Leftover Turkey? Try Sweet Chili Sloppy Joes Toms

From the kitchen of One Perfect Bite...This sandwich special, made with leftover turkey, is really meant for children or adults who have an insatiable sweet tooth. While it is a great way to use some of your holiday leavings, it's probably too sweet for those of you who like your barbecue hot and on the spicy side. I found the sauce for these sandwiches in an issue of Family Circle magazine that featured sandwich fillings that could be made in a slow cooker. At the time I put these sandwiches together, I had turkey left from our early Thanksgiving celebration and I thought the sauce would be a perfect base for Sloppy Joes that were made with turkey rather than ground beef. The filling came together in minutes and lunch, which was shared with our neighbors sons, was a big hit. While these taste testers will eat anything that does not bite back, they are honest about their likes and dislikes and they liked these sandwiches. On the chance that you might be looking for new ways to use turkey leftovers,  I decided to share this very simple recipe with you. Here's how the sandwiches are made.

Sweet Chili Sloppy Chili Joes Toms...from the kitchen of One Perfect Bite inspired by Family Circle magazine

Ingredients:
2 tablespoons chili powder
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup ketchup
1 tablespoon Dijon mustard
1 (15-ounce) can pinto beans, drained and rinsed
3/4 cup chopped sweet onion
2 cloves garlic, minced
3 to 4 cups chopped cooked turkey
1/4 teaspoon salt
6 to 8 soft sandwich rolls
1 cup shredded sharp cheddar or Pepper jack cheese

Directions:
Blend chili powder, sugar and cornstarch in a 3-quart saucepan. Stir in ketchup, mustard and 1 cup water. Bring mixture to a boil. Add beans, onion and garlic and stir to combine. Reduce heat and simmer, covered, for 20 minutes. Add chopped turkey and simmer 10 minutes longer. Add salt, adjusting as needed to taste. Spoon 1/2 cup of mixture onto a roll. Top each sandwich with 2 tablespoons shredded cheese. Serve immediately. Yield: 6 to 8 servings.

One Year Ago Today: Pumpkin Apple Streusel Coffee Cake

Two Years Ago Today: Kheer - Indian Rice Pudding

Three Years Ago Today: Butterscotch Pudding

Take Your Pick - Warm or Cold Shrimp Rolls

From the kitchen of One Perfect Bite...The glut of lobsters that caused prices to plummet on the East coast has had no effect on their pricing here in Oregon. Inexpensive lobster rolls are fading into memory long before my appetite for them has dwindled. I spent some time today tweaking recipes for lobster rolls that I had found in the latest issue of the Food Network Magazine. One recipe, the Maine roll, was made with mayonnaise and served cold. The other, a recipe for a Connecticut roll meant to be served warm, featured just cooked lobster meat dressed in a hot seasoned butter. Both versions sounded appetizing, but cost dictated that shrimp be used to replace the lobster used in the original recipes. I steamed the shrimp, and, in both instances, I played a bit with the spicing that was originally used. I also substituted lightly toasted potato rolls for the hot dog buns in the ingredient list. I really liked both these recipes. I'm sure they are wonderful when made with lobster, but the rolls are also delicious when made with shrimp. I'll be making these again and I hope that you will give them a try. Here are the recipes.



Cold Shrimp Rolls...from the kitchen of One Perfect Bite inspired by the Food Network Magazine

Ingredients:
1 to 1-1/2 pound cooked shrimp, chilled and coarsely chopped
1/3 cup mayonnaise
1/4 cup diced celery
Zest and juice of 1 small lemon
Salt to taste
4 split top hot dog-type buns

Directions:
Mix mayonnaise, diced celery, and lemon zest and juice in a bowl. Stir in chilled shrimp and season with salt. Lightly toast buns. Fill each bun with a portion of shrimp mixture. Garnish with celery leaves if desired. Yield: 4 servings.




Warm Shrimp Rolls...from the kitchen of One Perfect Bite inspired by the Food Network Magazine

Ingredients:
1 to 1-1/2 pounds warm cooked shrimp, coarsely chopped
4 tablespoons warm melted butter
Juice of 1 small lemon
1 small clove garlic, minced
1/4 teaspoon sweet smoked paprika
Salt to taste
4 split top hot dog-type buns

Directions:
Combine butter, lemon juice, garlic and paprika in a small pan. Heat until garlic is fragrant. Remove from heat. Add shrimp and toss to coat. Season to taste with salt. Keep warm. Warm or lightly toast buns. Fill each bun with a portion of shrimp mixture. Garnish with a slice of lemon if desired. Serve warm. Yield: 4 servings.

One Year Ago Today: Stir Fried Snow Peas

Two Years Ago Today: Israeli Salad

Three Tears Ago Today: Roasted Beet Salad

Bratwurst with Beer and Cabbage

From the kitchen of One Perfect Bite...There was a period of years, actually decades, when I refused to let sausage of any type cross my lips. I blame that on that on my ill-spent childhood and a completely unplanned encounter with alcohol when I was all of 4 years old. The neighbors had all come together at our house to celebrate V-J Day and my parents were serving a sweet ceremonial-type wine that was commonly offered to guests back in the day. There was an accident in front of the house and they all trooped out to see what was going on. I had been eying their glasses all evening and convinced they were drinking grape juice, proceeded to down every glass in the room. Loved it! At least initially. Mom didn't, but there wasn't much she could do with the house full of guests. So, while glaring at me, she went about her business and readied a spread that included salads and an assortment of grilled sausage and hot dogs. Though I was by this time feeling decidedly unwell, I dared not refuse the hot dog I had been given. I managed to down two or three bites before Bacchus exacted his revenge. It would be another 40 years before I could swallow any type of bun-encased sausage and I still, to this day, haven't had another glass of sweet wine. Now, that bit of my history is what makes today's recipe so unusual. I actually made bratwurst this week and shared it with company, albeit on a beach. I used a recipe that was developed by Emeril LaGasse and I was really pleased with the result. Because we were also feeding children, I used a non-alcoholic beer to cook the sausage and make the cabbage topper. I used O'Doul's Amber, which I often use for cooking when I want the flavor of hops without the bitterness. It is hard to spoil really good bratwurst unless it is overcooked, but the toppings used to smother it can often be problematic. That is not the case here. This would be a wonderful dish for game day or any male gathering, so I'm passing the recipe on to you. Here's how this version of bratwurst with beer and cabbage is made. I really think you'll be pleased.

Bratwurst with Beer and Cabbage...from the kitchen of One Perfect Bite courtesy of Emeril LaGasse

Ingredients:
8 links of fresh bratwurst
3 (12-ounce) bottles of beer
8 ounces bacon, chopped
2 cups julienned onions
Freshly ground black pepper
1 small head of cabbage, cored and shredded
Salt
2 tablespoons chopped garlic
1/4 cup whole grain mustard
8 egg hot-dog buns

Directions:
1) Preheat grill. Place beer in a saucepan, over medium heat. Bring liquid to a boil. Add sausages and cook for 10 minutes. Remove sausages from liquid, but reserve liquid. Set sausages aside.
2) Render bacon in a large saute pan set over medium heat, until crispy, about 6 to 8 minutes. Remove bacon and set aside. Discard all bacon fat except for 1/4 cup. Place 1/4 cup of fat back into pan and add onions. Season with black pepper. Saute for 2 to 3 minutes, or until tender. Add cabbage. Season with salt and pepper. Continue to saute for 4 minutes or until cabbage is tender. Stir in garlic, mustard and 2 cups of cooking liquid from sausages. Bring liquid to a simmer and cook for 8 to 10 minutes, stirring occasionally. Re-season with salt and pepper. Place sausages on grill and cook for 2 minutes on each side. To serve, place sausages between each bun. Top each sausage with some of the smothered cabbage. Yield: 8 servings.

Cook's Note: Sausages can also cooked in a grill pan on top of stove.









One Year Ago Today: PDG Cinnamon Rolls














Two Years Ago Today: Julia Child's English Muffins

Sloppy Joes - Middle School Culinary Throwdown

Sixth Grade Culinary Throwdown



From the kitchen of One Perfect Bite...Will he cook? To be sure! Will he be a cook? I suspect not. His smile, for a least another year, is blinding bright, but it's a perfect match for an upbeat disposition, that as yet, shows no signs of teenage angst. He loves numbers and music and, having seen Wright's Falling Waters, concluded he would like to be an architect. His fallback plan, at least this year, is plasma physics. Zach is my oldest grandson. His love of food and cooking has convinced me that there is a recessive gene for food that scientists have yet to identify. There has to be an inherited component to this addiction we pass on to our children. Zach is wearing chef's whites, because food service providers in his school district sponsored a culinary "throwdown" and invited seventh graders to participate. Zach loves to cook and was one of the first of his classmates to register for the competition. The book of life will show their dishes took no prizes, but they won hearts and the team spirit award for their congeniality. That's my guy!




Our children and grandchildren learn to cook at an early age. It starts with pancakes on Saturday morning and they graduate to more involved cooking as they get older. This summer, I've worked on recipes the older grandchildren can make on their own while they're visiting with us. While the dishes are easy to prepare, they are also delicious and I hope the boys will have fun making them. I won't be posting most of them because they are so simple to make, that I'm afraid I'll offend you. You can be sure that those that make it to One Perfect Bite are "best of show" and will work well, especially for those of you who will be feeding teens this summer. Here's the first recipe I want to share with you.

Sloppy Joes...from the kitchen of One Perfect Bite

Ingredients:
2 pounds ground beef
1 large onion, chopped
1-1/4 cups ketchup
1/2 cup water
1 tablespoon brown sugar
1 tablespoon white vinegar
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
8 sandwich buns, split

Directions:
1) Cook beef and onion in a large skillet set over medium heat until meat is no longer pink. Drain.
2) Stir in ketchup, water, brown sugar, vinegar, salt, mustard, chili powder and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until heated through.
3) Spoon about 1/2 cup meat mixture onto each bun. Yield: 8 servings.








One Year Ago Today: Hawaiian Banana Bread












Two Years Ago Today: Morning Glory Petal Bread






You might also enjoy these recipes:
Beer Burgers - The Four Points Foodie
Spicy Beef-Bean Taco Filling - Hungry Harps
Sophisto Joes - The Teacher Cooks
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Tuscan Olive Burgers

From the kitchen of One Perfect Bite...Every year, usually in May, I begin a whirlwind of kitchen activity that's triggered by the opening of the Build a Better Burger Contest. The economy and changes in advertising strategy rang the death knell for many of the big contests, but BBB is one of the few to survive with its award structure intact. Its $100K prize make it a plum for those who enjoy cooking competitions. While I've never won, I continue to try and went ahead and created two recipes for the contest this year, only to find that our revised holiday plans would have us out of the country at the time the contest would occur. I'm not really good about saving recipes for another day, so I though I'd share one of them with you today. Before I go into the multiple steps required to get this burger on the table, I want you to know that my favorite burger is simply dressed and charcoal broiled. Were it not for contests, I would never go through this rigmarole. While I may prefer my burgers naked, judges don't and that makes multi-step preparations a necessity for contests. If you analyze winning recipes, you can see the steps required to get to the competition. You'll need a sauce or spread for the rolls and layers of toppings that will make your well-seasoned burger unique. The folks at BBB maintain a huge database that you can scan for ideas if you are at all interested in entering the contest. I decided to make a Tuscan-style burger as my first entry this year. I had been working with tapenade and thought it would be a wonderful way to season my burgers. Once my theme was chosen, I rapidly moved through the toppings and spreads that I would use to accompany the patties. I decided to use a fennel-flavored mayonnaise and smoked cheese and proscuitto as toppers. To make the burgers even more singular, I made a fennel slaw to finish the package. In tonight's photo, I've used a simple olive salad in place of the fennel slaw. To be truthful, I had no fresh fennel in the house, so I took the line of least resistance and used olives which I have in abundance. This is a bold burger with strong flavors. If you like strongly flavored food, I think you'll love these. I have one caution to share with you. Be careful with the salt shaker. The tapenade and proscuitto are very salty and you won't need a lot of additional salt. Here's the recipe for those with adventuresome spirits.

Tuscan Olive Burgers...from the kitchen of One Perfect Bite
Ingredient:
Patties
2 pounds ground chuck
1 cup green olive tapenade (recipe can be found here)
1/2 teaspoon freshly ground black pepper
6 slices smoked Provolone or Gouda cheese
12 slices proscuitto, lightly fried and warm
6 top-quality hamburger buns, split
6 leaves curly lettuce
Fennel Mayonnaise
1 teaspoon ground fennel seeds
1 cup mayonnaise
Fennel Coleslaw
2 tablespoons cider vinegar, or to taste
1/3 cup mayonnaise
1/2 teaspoon freshly ground black pepper, or to taste
2 teaspoons sugar
1-1/2 tablespoons chopped fresh dill
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon salt
1-1/2 lb fennel (about 1-1/2 large bulbs)

Directions:
1) Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
2) To make patties: Combine ground chuck with tapenade and black pepper, handling as little as possible. Shape into 6 bun-size patties. Cover with plastic wrap and set aside.
3) To make fennel mayonnaise: Combine ground fennel with mayonnaise. Mix well. Set aside.
4) To make fennel slaw: Whisk together all ingredients except fennel. Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer. Toss fennel with enough dressing to coat, then season with salt and pepper.
5) To grill: Brush grill rack with vegetable oil. Place patties on rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place cheese slices on patties about 3 minutes before grilling is complete. Place buns, cut side down on outer edges of rack to toast lightly during last 2 minutes of grilling.
6) To assemble burgers. Spread top and bottom of burger buns with fennel mayonnaise. Cover bottom half of each bun with a lettuce leaf. Cover with a patty. Top each patty with two slices of warm proscuitto and about 2 tablespoons of fennel slaw. Add bun tops and serve. Yield: 6 burgers.







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