Connect with us

Books

Duck! Here It Comes!

stretford tyler tx

By Gini Rainey

For those of you who have been paying attention to the general theme of my cookbook collection, you may have noticed a trend towards those written by or about celebrities and or famous people.  That was one of my initial criteria when I started picking them up and mostly still is, unless I come across one that’s weird, unusual, or cheap!  Every so often I’ll go to my favorite eBay store, thriftbooks, just to see if they have anything new that fits the bill.  The cookbook I have in front of me today is one of those.  It’s “Miss Kay’s Duck Commander Kitchen” by Kay Robertson with Chrys Howard and was published in 2013 by Howard Books and was written by a celebrity and was cheap!  Score!

So, then I got to thinking “whatever happened to Duck Dynasty.”  I was never a viewer of the series – but I have the T-Shirt that my husband picked up for me in West Monroe, Louisiana on one of his many treks to Florida. I did watch a portion of one episode at one of my daughter’s following a family gathering.  About all I can remember about it was her family never missed an episode and were really into it.  I think that particular episode had some bird-hunting/killing/plucking/slicing/ dicing/cooking involved in it.  My other daughter and her family (who just happen to be vegans) had a hard time sitting there watching all of the carnage and eventually turned to other things to do and talk about.

The Robertson’s have pretty some strong family values and have actually built quite a financial empire over the past 30 plus years with their clothing line – Duck Commander.  Even though she spent a great deal of her time working along side her husband, Miss Kay raised a family and filled them, not only with good food, but also a stern hand nicely blended with warmth and love.

Her cookbook is filled, not only with great, rib-sticking recipes, but also with quite a few biblical references, anecdotes, and family photos.  Sharing that she uses a cast iron skillet or dutch oven to cook most of her recipes, she explains it’s because they can either be used on the stove top or in the oven and they heat up quickly. It’s also not terribly surprising that several of her recipes call for Duck Commander seasoning!

Well, if you’re lucky enough to own a cast-iron skillet or Dutch oven, here’s a fairly easy recipe to try out on your family.  First, heat your oven to 275° and season about 1 pound of tenderized round steak (tenderized round steak usually comes 4 to a package and I generally cut those in half to make 8 pieces) with salt and pepper and lightly sprinkle both sides with flour.  Heat a small amount of vegetable oil in your cast-iron Dutch oven (or cast-iron skillet, or ovenproof casserole dish) and brown the steaks on both sides and drain off the excess oil.  Add 2 celery stalks chopped in large chunks, 1 onion chopped in large chunks, 1 chopped garlic clove, 1 bell pepper chopped in large chunks, 1 14.5 ounce can diced tomatoes and 1 8 ounce can tomato sauce to Dutch oven along with the browned steaks.  Cover and bake for 1 ½ hours and serve with steamed potatoes or egg noodles.  You may not be a Duck Commander, but this meal will have you eating like one!

Books

Sea Side Reading

liberty_hall_tyler_texas_tx

By Gini Rainey

“BETWEEN WIND & WATER: 1898 GALVESTON” by Rosa Morgan

Set in late 19th century Galveston, Ms. Morgan successfully brings together Abigail Bauer and Captain Sebastian Lyons and weaves an engaging romantic tale filled with Galveston’s elite all the way down to the lowest of the lows in the city that inhabit Tin Can Alley and the docks.

Both unhappily married, sheer luck brought Abigail and her perverted husband Otto from their sod house on the Texas prairie to live in a lovely Galveston home in a decent neighborhood. While across the same street, Sebastian, having given up his life at sea, nursed his dying wife.

Written by one of Galveston’s own, this book is filled with the flavor of turn of the century Galveston and recalls names and places that are an integral part of the past of this historical town.  Definitely an intriguing story, I was hard-pressed to put it down and found myself wrapped up in the lives and adventures of the characters.

With a skill for character development, Ms. Morgan has created a book that is well worth the read.  In my opinion, however, the only flaw was her use of script for the letters exchanged between Abigail and Sebastian.  I understand her reasoning, but should this book go to reprint, I would suggest selecting a more readable font.  It really slowed down my page-turning and I struggled to read the text.

5 of 5 – Copyright 2018 – Closer Look Publishing

“SOUL REMAINS: TERRIBLY SERIOUS DARKNESS, BOOK TWO” by Sam Hooker

This book came to me from the publisher for review, and while not necessarily a book I would personally choose to read, I know there would be a huge following for this type of literature.   If you are interested in witches, goblins, ghosts, demons, and the walking dead, you will totally love this book.

Sam Hooker has quite a way with words and puts a whole new twist on the meaning of life after death.  A lot of the time, his tongue-in-cheek humor kept me reading, but I had a difficult time with the whole premise.  His characters are interestingly engaging and, prior to their meeting up in the afterlife, interacted with one another before the fall of the fictional Salzstadt.

This book is a must-read for people who enjoy fantasy to the extreme and would like to enjoy some very clever turns of phrases.

4 of 5 – Copyright 2019 – Black Spot Publishing

“LOOK FOR ME” by Lisa Gardener

True to form, Lisa Gardener does not disappoint in this book filled with psychological mystery.  Another in her series of D. D. Warren and Flora Dane novels, the story surrounds the mass murder of a family of five – but one member survived and is missing.

Taking a look, not only at the murder investigation, but also the foster care system, alcohol/drug abuse and recovery, and family dynamics, Gardener did a good job of building an excellent storyline that kept me turning pages until the surprising end.

A master of character-building, Gardener created believable folks who were able to bring to life the plot in a realistic manner.  Typical of her books, Lisa kept me guessing till the end who the perpetrator was and with all the twists and turns, I was not disappointed in this book. It is defeinitely worth the read.

5 of 5 – Copyright 2018 – Dutton

Continue Reading

Books

Artists in the Kitchen

liberty_hall_tyler_texas_tx

By Gini Rainey

I have many passions in my life, mostly leaning toward my right brain, but after working for over 25 years as a business manager/owner, my left brain seems to have shoved a lot of those passions to the side, but trust me – they’re still there!  So, when I come across a cookbook that has wonderful recipes that are paired up with amazing works of art from the National Gallery of Art, you can be sure this is one book I had to have. 

With notable chefs such as Julia Child, Jeremiah Tower and Alice Waters creating dishes and menus to compliment the art of Matisse, Pissaro, and Gauguin, to name a few, you can only imagine what a lovely and creative book this must be. 

While using paintings of the obvious subjects, such as Vollon’s Mound of Butter and Jean Simeon Chardin’s Still Life with Game for inspiration, I think the recipes that truly intrigue me are from the chefs who viewed such paintings as Raoul Dufy’s The Basket and Mary Cassatt’s Afternoon Tea Party, let their imaginations run wild and came up with what might have been in the basket or what Cassatt might served at her Tea Party. 

Pablo Picasso’s Le Gourmet was the inspiration for Nancy Silverton’s Butterscotch Sauce that would make a delicious topping for a bread pudding or a dish of Blue Bell’s Homemade Vanilla ice cream. To make the sauce, combine 1 cup granulated sugar, 2 ½ tablespoons light corn syrup, and 2 ½ tablespoons Scotch whisky in a large saucepan over medium-high heat and cook, swirling the pan occasionally until the mixture just begins to smoke and turns an amber color.  Meanwhile, place 1 ¼ cup heavy (whipping) cream in another large saucepan, split a vanilla bean in half lengthwise, scrape its seeds into the and then add the pod.  Add 1 cup of butter and bring to a boil.  Remove from heat and set aside until needed.

When the sugar mixture reaches the proper color, immediately stop its cooking by whisking in the cream mixture in small amounts, waiting a few seconds between additions to prevent it from boiling over.  Once all the cream mixture is incorporated, simmer the sauce for 5 minutes.  Whisk in ½ cup of butter until combined.  The sauce will keep for several weeks in an airtight container in the refrigerator.  To reheat, place the sauce in a bowl over simmering water.  If desired, add some toasted pecans or add a dash of sea salt to taste, and wow, you have got something really yummy going on there. 

liberty_hall_tyler_texas_tx

 

 

Continue Reading

Blogs

Why Did the Chicken Cross the Road?

blue-coral-pools-tyler-tx-728x90

By Gini Rainey

Today’s blog entry was written by my “Guest Writer”  who, every so often, sends something along to me that is press worthy.  Today’s blog is pretty darn good!

Why did the chicken cross the road?  So he could be a part of today’s feature dish, Capellini with Sausage, Lemon and Basil.  But, I’m getting ahead of myself; I’ll deal with that bird in a moment.

Today, I’m reviewing Flying Sausages, Flying Sausages, written by Bruce Aidells and Denis Kelly and published in 1995 by Chronical Books, is  a very interesting cookbook about how to make fresh poultry sausages and all the things that you can do with them.  “Wait a second,” I can hear you now – “my Uncle Frank used to make sausage; it was a messy affair with lots of grinding and stuffing and meat hanging in a cooler for months.”  Nope, that was your Uncle Frank and his cured pork – this is completely different.  For one thing, Frank’s sausages required the use of nitrate curing salts, then stuffing into casing and drying for weeks or months.  The chicken and turkey sausages described here are fresh; you’ll just mix uncooked ground chicken (buy it pre-ground or you can do it in your food processor) with fresh herbs.  These can be used as-is (made into patties or balls) or stuffed into sausage casings.  Your fresh sausages can be frozen or used immediately.  Either fresh turkey or chicken can be used in any of these recipes; turkey give a slightly deeper flavor.

Flying Sausages leads off with descriptions and directions to make seven basic styles of poultry sausages that are used in the ensuing recipes.   These include Southwest Green Chile (ground chicken seasoned with cumin, chili powder, cayenne, cilantro, onions and jalepeño – woudn’t that be good with migas or in tacos?), Italian style (sun dried tomatoes, fennel, wine and garlic), a North Mediterranean Arabic style (with lots of garlic, turmeric, paprika, lemon zest, and mint) and a highly seasoned Chinese Black Mushroom style (an abundance of hot pepper, mushrooms, sesame oil, soy, garlic and green onion).

One of these is the Italian Sun-Dried Tomato Sausage.  Chicken sausages have been made in Italy for generations, and the variety of cooking styles and foods available along the length of the country mean that their sausages, too, take on different flavors. There’s no absolute recipe for this; feel free to experiment and add ingredients that your family prefers.  In the north of Italy, aromatic spices, garlic and white wine flavor a more delicate sausage than is found in the south, where tomatoes, red pepper, red wine and a tablespoon of Romano cheese make a perfect accompaniment for a heavy red sauce and pasta.  We’re going to make a style from North Italy, then show how it’s used in a light, Springtime lemony pasta dish.  When you read through this recipe, you’ll realize how easy it is to put together:

Northern Italian-Style Sausage With Sun-Dried Tomatoes

3 ½ lbs raw ground chicken or turkey (preferably thigh meat, ground with skin)

½ cup white wine

½ cup chopped sun dried tomatoes packed in olive oil

3 Tablespoons chopped garlic

2 Tablespoons fennel seed

1 teaspoon red pepper flakes

4 teaspoons kosher salt

1 Tablespoon freshly ground black pepper

1 teaspoons sugar

If you’re grinding your own meat, pulse chunks in a food processor until roughly chopped.  Add remaining ingredients to the chopped poultry in a large tub or bowl and thoroughly mix with your hands.  Form golf ball sized meatballs or patties, freeze or use immediately.

Here’s another recipe that uses the delicious fresh sausage mixture.  This is a light, Spring or Summer-inspired dish, where the fennel and tomato flavors in the sausage perfectly match the delicate lemon and basil of the sauce.  Use any type of light pasta – capellini (Italian for “little hairs”) as here, or its slightly thinner version, “capelli d’angelo,” which is – you guessed it, ‘angel hair.’  Pair this with a crisp, chilled white wine for classic Northern Italian lunch.  Also – any type of “store-bought” chicken sausage can be substituted for the home-made recipe above, but I encourage you to try your hand at the sausage-making, too and take ownership of the entire dish!

Capellini with Sausage, Lemon and Basil:

1 lb dried pasta

1 Tablespoon extra-virgin olive oil

½ lb Italian Turkey and Sun-Dried Tomato Sausage

Zest of two lemons

5 Tablespoons fresh lemon juice

2 fresh basil leaves, shredded

5 Tablespoons fresh parsley

Salt and ground black pepper to taste

 

In a large skillet, sauté the sausage balls in olive oil for 4-6 minutes, breaking them up as they cook.  Add lemon zest, lemon juice, basil and parsley, and allow to cook for one minute to release the flavors.  Cook the pasta according to package directions to the al dente stage (about 5 minutes) and drain.  Then toss the sausage mixture into the pasta until well coated.  Season with salt and pepper and serve with Parmesan cheese.  After a bite of this and a chilled white wine, you’ll almost be able to see the Italian Alps.

So, try your hand at making fresh poultry sausage!  I’m going to make the Arabic Mediterranean ones next and enjoy with pita bread, hummus, and thick yogurt.   I thought that Flying Sausages is an interesting read and an excellent introduction to an inexpensive and easy way to add some different spices to your cooking routine.   Who knows?  Perhaps you’ll develop some favorites of your own!

ben wheeler
Continue Reading
Advertisement

xpresso-printing tyler tx

xln bar tyler texas tx

uttyler tx eguide

Connect With Us!

Tags

More To Do!