August 22 ~ In Hindsight...

So, I see where Bob's Small Town Grille is hiring a line cook, again. I didn't apply this time. He is getting specific, 'experienced' line cook; aka, Hey Red, Please Don't Apply, Again. (or "Ever Again" is how it makes me feel). Though I am confident, this 'restaurant' has no idea who I am.

Ya know, that is OK. What was I thinking anyway? A little under a year ago, I had this idea to change my life. I drove 10,000 miles shedding everything that was familiar; preparing myself for this new life. I have practiced my chopping, my sauteing, my braising, my grilling... every week. I have learned what depouillage, emincer, and fleurons mean, even if I don't really know how to say these words. I write about and I talk about it and I study it and I dream about it...but Bob is right. I have not experienced it.

I wish BSTG knew that he has nothing on Maude Fisher and Green Shutter Tearoom. And that there is nothing he can teach me or wish I would know that Maude didn't already teach when I was 13; she even prepared me for river rats in string bikinis and muddy trunks that can 'no class' your tiny cafe///we cooked on a wood stove there, so I couldn't get experience 'on the line'. BSTG  probably doesn't have anything on Judy Fountain who taught me how to run a station/section like my life depended on it. The proper way to clear a table; the pride of a properly bused set of tables; fully stocked station to pay off at the Dillard House Jr.. Those skills paid my bills through my 20's...all those restaurants later...

But other then yelling 'this gravy is cold', 'steak is over done', 'they ordered onion rings not baked potato'; I have no idea what it takes to be a line cook...at of end of the day I don't really want to be a line cook. I want to see you love food for its infinite gifts ~ nourishment, memories, creativity, thoughtfulness....

Maybe that is only possible at the Freckle Face Cafe?? Maybe it is only possible to see what you want by what you create for yourself. Maybe it isn't about having to be a part of something that is out there ..maybe it is about waiting for the right time to share a part of you...

August 19th ~ Pork Chops on a Stick

Years ago I was at the Kentucky State Fair in Louisville covering the World's Grand Championship Horse Show for an industry publication. The show is held in the storied Freedom Hall. The Fairgrounds are huge but because I was working I only got to see the parts that had to do with the Horse Show. It is a spectacular show by the way, if you are a horse enthusiast, or Shorts person in general. The only other thing I got to partake in at the show was the famous Pork Chop sandwich!

I have never been able to capture the perfection of this sandwich, but in honor of the 108th Kentucky State Fair going on now, I am making Grilled Pork Chops on a Stick and Corn on the Cob with scallion butter

Yum!

I found two nice boneless chops at the market.

Then rubbed them down in my favorite spices.

I used smoked paprika, garlic, red pepper, chili powder, brown sugar and some more secret stuff. I also first dipped in bourbon. 

Soak your corn, still in stalk, and then put on the grill. I put it on the top rack. About 15 minutes later, I put the chops on, after I have have pushed a water soak stick through the long part of the chop.

Once the corn is cooked, you can start the butter.

The butter is just chopped green onions, salt and cracked pepper.

Once the chops are grilled to your liking, let them stand for 5 minutes. Then plate up and you are immediately transported to your favorite Summer Fair! 

Enjoy!

   

August 8th ~ The Fullness of Empty

If you have followed my blogs for a while, then you know of the Little Grey House. If you have not, the Little Grey House is where I live and where Bortle family memories have been made for over 20 years. Our parents moved to this house once my siblings and I were all grown. It was meant to move my parents closer to my father's Dialysis treatment center when he was living and struggling. It became a place that has defined me. But that is for the memoir, not the blog.

Lately, a cluster of loved ones have been staying with me at the Little Grey House. They are in transition from one house to another. I have enjoyed it. There has been a steady flow of a sweaty 9 year old boy; 14 year old girl with a big singing voice and a small need for disorder, a funny, unorganized year 15 year old it girl and a grown up with the weight of the world sitting on those broad, capable shoulders. Oh and not to mention the calico cat who likes you to turn the faucet on low stream every morning; the silly red cat who likes to spread the kitty litter into the next room and the bunny who is beyond supper soft but doesn't like squash in any form.

Louie and I adjusted to the company ~ though me more then him. He doesn't understand the cats in the house and him outside, not to mention what the hell is a rabbit doing in the house, he chases those for kicks. He has had to adjust as have the visitors ~ New beds, new pillows, new stuffed animals, new rules, new layout; where will I sleep, where are the towels, I forgot my bunkie, Aunt Sharyn wants us to clean the bunny cage every day, do I have clean underwear?

Today however, the last of their items were loaded in the truck and the Little Grey House is again quite and empty. And as I watched the truck drive away I reflected, wiping away the 'miss you already' tears ~ I had lovely people to cook for; there was Rhubard Oatmeal; burger night, an awesome pasta night, trout and fresh vegys, and on and on. On this last day there was Grilled Cheese sandwiches and peanut butter smothered apple slices to send them on their way. 

I walked back into the house and it is eerily quite and wide opened. Yet when I listen closely I hear the laughter of the 9 yr old, the sobs of the 14 year old,  the gears shift on the 15 year old and the grown-up's sigh of comfort. And, I know instantly, like mac and cheese, this Little Grey House has done its Job.  

There is fullness all around me. I bump into plans, cry fests, inside jokes and warmth; there is little room for me and my nonsense. The Little Grey House is empty of possessions but FULL of Love, home cooked meals and, bunny food!! It is a beautiful (point of) view here at the Little Grey House...

~ Crawling Along

I am a little behind on getting out this 'review' of last weekends events. I had to go from the Clayton Crawl straight to a week long training and have just returned home. But I do want to share a few things with you from last weekend.

Last weekend I drove to Rabun County to hangout out at the Clayton Crawl. Myself and a couple of girlfriends hooked up and headed out to this annual, yet young, event. Basically what happens is this mountain town, where I dragged town and sipped Boones Farm on more then one occasion during the eighties, shuts down main street and lines up tables and tents housing local wine from the nearby vineyards and cuisine from the local restaurants.

You start off at the front gate and you pick a glass;

A wine glass or a beer glass. Oh, yes, this year they added beer. Then, you pay $15 and you get your glass. From there you are free to take your glass to every booth along the crawl and someone will happily fill it for you. As it turned out, there was only one beer vendor there. Even though I had chosen a beer glass, I didn't want to wait in that long line so I enjoyed wine in my beer glass all evening long. It was a crisp, lovely summer Moscato. I got a little confused because it kept appearing booth after booth so I am not sure if it came from the same vineyard or multiple vineyards produced the same thing with the same label and everything; or I was having my glass filled too many times. 

I have no idea about the beer. But like I said, the line spoke to its popularity.

OK, now the food. You had to buy tickets to purchase the food. Which just seemed like extra work considering the 2-3 block party. The only thing I am going to say about the food is that I thought it would be so much better given the fact that several of the mother ships were actually on the same street. But non the less; I didn't fill up on food at the Clayton Crawl.

I did however fill up on food at the Universal Joint. This restaurant is in an old mechanic's garage and has great outdoor seating, a slightly bitter waitress and a phenomenal pimento cheese plate.  This place also sported the boy who was widely considered the best looking boy in the class of '80 something (yeah the actual year would give it away and that would be crass). I can say thank God for 'progressive' lenses. It is worth noting that the Joint did have a table at the Crawl as well but I didn't get to it before the group decided we needed to sit down and rest from Crawling.And as a side note from a band groupie; this is the best place in town for live outdoor music. And I say that as if I know if there is any other venue that offers outdoor venues for bands. 

A block away and an hour later we ended up at a bar with boys. 

Boys who swore to us their mothers made sure they learned ballroom dance but neglected to say they only retained two moves. Good young men non the less.

There was something nice in the swing dance and fraternity shots that said hey, we got your back and this is a good band; so that made that stop a really sweet memory. And of course a really cruel hangover.

The next morning we searched for some fried food and a Bloody Mary. We found uncooked Fried Green Tomatoes and a town that doesn't serve alcohol on Sundays (remember it is city by city not county by county. Clayton = Bloody Mary; Rabun Gap (where we were staying) = Water with Lemon).

The only thing I am going to say about the dining establishment we chose for our Sunday meal is this: It is a restaurant that used to be a bank and Judy Fountain sure didn't train those waitresses!

When I was driving home to Athens in my car with the faulty air conditioning I thought about the great fun, great food, great wine and sure, the great free shots.But mostly I thought about how much a trip to those Mountains feeds that Soul and how it is really cool to retrace the KEDs Steps you once took, now, with your worn black boots and strong, beautiful women who knew you then and know you now...and still wanna hang with you.

July 20th ~ My Belly's Doing Flip-flops!

Yes, one would think this was the best part of my day! But wait there is more.

Today was my birthday and my niece and nephew who have been hanging out with me this week treated me to my favorite local restaurant, Bob's Small Town Grille in Royston, GA.I arrived home from work to a beautiful handmade card and a glass of wine and the news of where they were taking me. Those kids are good!

When we arrived at BSTG we were greeted by the best waitress ever, I have no idea why I didn't ask her name. We decided on the Blackened Shrimp over Cheesy Ranch Grits special; a Salmon BLT and Lobster Ravioli for appetizer. 

The Lobster Ravioli was so good and gone so fast that I didn't have time to figure out the camera on my new phone. So I don't have a picture of it. But our awesome waitress did bring us bread to sop up the extra sauce after my niece said 'I could eat a smoothie of that stuff'!

Then our Shrimp and Grits came.

Oh my Lord. It was like my stomach started cartwheels just at the sight of it. I kept thinking of that childhood song, Goody Goody Gumdrops, My Heart is Doing Flip-flops...but inserted Belly for Heart!

The Salmon BLT went the way of the Lobster Ravioli. Once we sliced it in thirds, tasted it, oohhed and aahhed, it was gone and we forgot to get a picture. But trust me it was so yummy!

But of course the best part was, K-Poo;

and the Quarterback!

Yeah, we got the Red Velvet Cheesecake to go...we didn't want to embarrass ourselves in front of Bob and the world's best waitress as we dove in face first! 

Ya'll gotta go there I am telling you! Live music tomorrow!! Check it out, I think Elvis will be in the building!

Sans Coconut, Shrimp Ceviche

For this entry I wanted to make Ceviche. So I Googled recipes and landed on one called Shrimp Ceviche in Coconuts...I just so happened to have a coconut on my kitchen counter.. I know, coconuts aren't usually hanging around so I have to make this recipe right? Even though it is from Tyler Florence (I can't decide if he is pretentious or not...or do I get him confused with Bobby Flay?), I am going for it.

I gather my ingredients:

Cilantro, Serrano peppers, limes, a lemon, garlic, bay leaves, red onion, salt and peppercorns; which I am out of so we have to use the ones in the pepper grinder that I can't get out without grinding. So, we will variate. And I am sure I am not using that word in context.

Shrimp, that coconut and Dad's hammer.

And a can of coconut milk.

It starts with putting a halved lemon, three bay leaves, salt, pepper (uncorned), and garlic added to water that is brought to a boil. 

Now I get very confused because I thought ceviche is 'cooked' through citrus juices but instead Tyler is telling me to poach my shrimp. Since I don't have 7 shows on the Food Network, I oblige. But I question why I don't have a show of course.

The shrimp are only poached for 2 minutes even though the recipe says 3-5. Then I put them in the fridge to chill. Now, I mix the coconut milk, chopped peppers, lime juice, cilantro and red onion. 

Then after the shrimp has cooled, I slice it down the middle and add it to the mixture; let refrigerate for an hour.

OK, so now I go to work on the Coconut. Tyler says to tap it with a hammer along its equator and eventually it will split down the middle.

Apparently I have a Coconut for Dummies as the equator is clearly marked on mine!

I commence to tapping and tapping and more tapping and then remember it did say, eventually!

Finally it cracks opened and it looks like I am going to have to back up and punt.  

I think this is passed its prime. That is what you get for buying a coconut just because it is in the grocery store, where in my grocery store it never is. I had no plan for it and now I am paying for it. This is what I come up with.

I am going to sit on the porch with a white wine spritzer and eat my Sans Coconut Shrimp Ceviche!

It is really very refreshing! Try it, tell me what you think!

July 4th ~ Red, White & Blue Burgers!

Happy 4^th of July everyone. This is a favorite holiday of mine. I have fond memories of our family gatherings on this holiday and as all our family gatherings go; it is all about the food. Today I am sharing with you the Red, White & Blue Burger; I made up the name and stole the idea from Guy Fieri. I saw a segment with him on The Today Show where he made these burgers he called the Outside In Burger. Over the years I have made them with several different combinations of ‘insides’ but in honor of the 4^th, we will go with this version.

Yeah, go ahead and get your beer on ice too.

You will need ground beef, blue cheese, red onion, salt and pepper to make these burgers.

I take the meat and form a boat.

Fill the boat with blue cheese.

Then a grilled red onion

And then I make a boat of beef for the top and form it so no one has any idea it is stuffed!

Now let it hit the grill. Be sure not to ever puss down on your burger while you are grilling so you retain all the juices.

People cook their burger to their own liking but remember you have some cheese to melt in there so give it enough time for that.

Now I serve it with watercress, a fresh herb mayo and sliced tomato.

And a cold beer of course.

Honestly, no matter how I have ever made this burger...stuffed with cheddar and bacon, chorizo and jalapenos; mushroom and Swiss...it is always a big hit. You can't go wrong, I promise.

I am making these for the 4th, because I am practicing for the day Bob's Small Town Grill calls me to help on Burger Night. What are you cooking for the 4th?

 Be safe and eat well!