Shroomie Scallop Risotto

Ladies and Gentlemen, it's been a few months since I've had the nerve to post anything. I have been busy waiting on my bar results again and I was accepted for an intern position as a legislative aide at the Texas State House of Representatives. As it is now May, I unfortunately have not made it to a passing grade on the Texas bar exam. The good news is that I am closer than I was before and that I cannot and will not give up. The world doesn't shine on those who had an easy road to the top. Sure some of them had never had to take a bar exam or fight to be a member in their respective career, but I was always taught and raised to reap what you sow. Unfortunately for me, my learning disability has prevented the reaping and sowing from being a celebration...yet.  I am going to take this exam as many times as they let me until I pass, god dammit!

Foul language aside. I haven't cooked a realistic meal that I have been super proud of in at least a month. This is strange for me, about as strange as it has been for my body. Working during the legislative session has been a dream come true for a lot of reasons - but a few of the highlights are that I might be part of making a LAW, and that I haven't had to buy lunch in 2.5 months. The government has its pros and cons. But I really like what I have been able to do as an intern these last few months. I've learned a lot and made some nice friends, and I get to see how a bill becomes a law. It's really a gift.

Now, today I mailed off my re-application to take the July 2013 bar exam. I also mailed out a few birthday cards and some birthday presents for my friends. I also did some impromptu banking and had to be told quite gently, that I was no longer a wealth management customer of Bank of America, which is hilarious because I've never been financially rich. My parents have worked their asses off for decades and after leaving Bank of America, I stayed and was still considered, most likely, the poorest wealth management client they ever serviced. Meanwhile, my parents left the bank at least 5-6 years ago, glad to see how BOA stays on the up and up. Hello, I'm poor financially, but you bet your ass I want to be treated as a princess at the bank. It's a tough gig to give up. hahaha. Now, I was told today, I will be treated like everyone else. All I went in for was to get my bar application notarized and get the hell out of there. Chatty Kathy's down here in Texas, yes ma'am.

 I have been feeling a little down and out. I worked very hard for this last exam and still didn't pass. I've had my learning disability and ADD my entire life, and it's not that I don't know the information, it is a problem I have that I get in front of a multiple choice exam and can't figure left from right, black from white, or day or night. My family has been extremely supportive, we have looked for solutions everywhere, and I feel like I have tried so many different tactics that I just don't know what to think anymore. It's been a tough haul and I have done nothing but try to overcompensate with my writing ability - which has worked consistently until this bar exam.

So, today, after I put my bar application in the mail box, I decided I deserved some delicious sea scallops and some mushroom risotto. So I went to my local Whole Foods and made it happen.

Shroomie Scallop Risottto
Ingredients: 
1 large portobello chopped into cubes (stemmed out)
1 package of shitake mushrooms  (stems removed/stemmed out)
1 teaspoon dried thyme
1 teaspoon dried bay leaves 
salt 
pepper 
3 cloves garlic smashed and diced 
1 whole yellow onion (not the sweet one) 
Olive oil 
2 cups dry white wine ( I like pinot grigio or sauvignon blanc) 
6 cups chicken stock - warmed in a different pot
butter
mixture of cheeses (asiago, parmagiano reggiano, pecornio) 
4-8 large scallops (2-4 for 1-2 people, each normal person will want 2 scallops...at least). 
1 cup arriborio/risotto rice (you can check the package if you need to serve more people)

Directions:
I have learned that getting scallops from the store takes a little extra prep work when you get home. Don't freak out, it's quite minimal. Now if your fish counter person gets your scallops out of a bin that has a liquid in it - that is totally fine, but when you are home, you want to wash these off and then place them on a paper towel and lightly dust them with kosher salt (or regular, I like my Jewish salt). The paper towel will absorb the excess liquid that the scallop was sitting in while it was waiting for you like when you pick teams for dodgeball in third grade. Never underestimate the runt. These can sit while you are getting your risotto ready ta go.

So first, you want to cut up your onion - dice it and place it in a flat pan with olive oil (like 2-3 seconds worth of gentle pouring - you can ALWAYS add more). Also throw in those smashed and diced cloves of garlic. Let this saute for approximately 5 minutes or until the onions begin to appear translucent.


Next, add a cup of risotto and let the oil and the onions and garlic coat the hell out of the rice, for about 30 seconds - 1 minute. Then you add your first cup of white wine. Let that reduce for about ohhhhh 1-2 minutes. When it starts looking a little low, throw in the mushrooms and a cup of broth. Repeat this until you had added 8 cups of liquid. I personally prefer two of those cups to be wine. I think it gives it a little something extra.  Don't stir too much, I've learned that it takes away from the integrity of the grain and it's best to let it sit and stir only when you're adding liquid.



Then, you will want to start getting ready to cook the scallops. In a different pan, get some oil going (not too hot, just right) and add two scallops at a time. Cook them for two minutes a side and for the love of god, don't move them! Just let them cook, that is how they get that beautiful crust on them. They only need about 2 minutes a side in a well-heated pan. Don't challenge me on this, you will be sorry if you overcook your scallops because they will be rubbery and you will look like a fool. Just being honest, this is me looking out for you people. ;)

 

While that is heating up, add a pat of butter to the risotto and stir. Let it sit while the scallops are cooking. Then when those are done, remove them from the pan and onto a plate with a paper towel on it and let it sit. Then add the cheese to the risotto. The amount of cheese is really on you. I love cheese, so predict what I did ;).

Lastly, you will plate for yourself and whomever is joining you. I prefer to give about a cup of risotto per person because it is filling and then top it off with a pair of beautiful scallops. ENJOY.

  

Don't Forget to Remember Those You Love and to Let them KNOW

This has grown to be a very tough part of the year for me. I think some people and families have just parts of the year that bring sadness, reflection, and memories of those no longer with us.

Unfortunately, this week brings about a lot of emotion for me personally, as some close friends have been going through some unbelievable situations with their loved ones. To talk about religion for a few,  I believe in a collection of a variety of different religions, a buffet if you will. I have been praying more for my friends and family more in the past 6 months than I have ever prayed in my entire life. It has caused me to question a lot about life, why things happen, why things don't happen, and why certain lives have to be tested so harshly. I have absolutely no answers. I have tried to apply rational logic and I come up with nothing. It makes me angry. It makes me sad. It makes me scared. And it makes me know that I really do love the people I love. I'll never apologize for that. It also reminds me to let the people that matter in my life, KNOW that they matter - whether it's a card or a text or a hug or a something.

This month brings up the birthday of my Poppop (died in 2011), Mommom (died in November 2012), Sarah Creech (birthday 1/16). It also brings the passing of my childhood friend, Allison Clegg (died 1/9/2002). These are people that I loved that were huge parts of my life and part of who I am today. I can't emphasize enough how much I miss them.

I am going home next weekend to memorialize my Mommom with my family. Monday, January 14, would have been her 90th birthday. I really can't wait to hug my parents and our family members that are going to be there. I've really learned to be thankful for the time I have with the people in my life.

On another note, a friend of mine expressed to me the other day when we were catching up, that she finds me to be too empathetic. I took that to heart. I do care about a lot of things and a lot of people. However, I think that being empathetic is part of the reason I went to law school and want to pass the bar so badly. I want to use my empathy to help not only my family and friends, but future clients as well. I want my clients to know that I care about their case and that I understand what type of justice they want to see and feel. So no, I don't think being empathetic is a bad thing. I've learned my lessons along the way, I've cared about people that don't care about me. I also got away from those people and try to remember the lessons I've learned.

My Mom says, "It isn't about whether someone is good or bad, right or wrong, sometimes things just happen, and it is just their time." While I understand the meaning, I really hate to accept it. I really do.

I wish, hope, and pray that my friends and family that have left us are in a better place, where they feel no pain, and are surrounded by love. For my friends and family that are going through hard times right now, I pray that whatever higher power is out there, that it heals the ailments that afflict you and your loved ones.

(I promise my next post will be about food. Today is about remembering what is important.)

Bah Bah Blackberry Sauce over Lamb Chops

I was at the grocery store today and I was spending a lot of time at meat counter (how not typical of me...) and I look down to see some pretty nice looking lamb chops.  I needed a different kind of meat because I have been eating mostly chicken for the past month. I love it, but sometimes it just a little bland after a while. Even more so, I didn't feel like waiting for it to thaw.

The weather has been, umm, especially crappy recently. It has been cold and rainy and I just wanted something different.

Bah Bah Blackberry Sauce over Lamb Chops (Pan Seared Lamb Chops with Blackberry Sauce)

Ingredients for Lamb: 
2 lamb chops
dried parsley
2 cloves of garlic (smashed and diced) 
3 tablespoons of butter 
1/2 of a shallot (finely chopped) 
olive oil
fresh rosemary
salt 
pepper
italian parsley

Ingredients for Sauce: 
1 cup of blackberries 
2/3 cup of balsamic vinegar 
2 tsp of fresh lemon juice
1 tsp of whole pepper corns 
a few twists for fresh ground pepper. 
2-3 sprigs of fresh rosemary

Directions for SAUCE: 

First, add all of the ingredients in a sauce pan and let it reduce until it coats the back of a spoon.

Then, strain the sauce and press all the solid objects against the strainer as to get all the good juices out.

Throw out the solids and set aside.

If you find that it isn't as thick as you like, after it is strained, put it back in the sauce pot and continue to reduce.

Directions for Pan Seared Lamb Chops:

First, preheat the oven to 400.

In a bowl, add olive oil, salt, pepper, rosemary, parsley, and garlic - give it a good whisking.

Rub the lamb chops with a little salt and pepper. Then, in an oven safe skillet over medium high heat, add some olive oil (a little bit) and cook until they are golden brown on each side -- about three minutes per side.

Then place in the oven for about five minutes.

I served myself over a bed of arugula and baby spinach and a sliced red bell pepper, with the lamb chop and reduction over it. I let Carmen lick the plate, she seemed quite pleased.

Chicken Piccata Happens

I am back in Austin and I am feeling pretty good about it. It is different than the first time I moved here back in May, but I think I am in a better place now. I have been spending my days studying and getting adjusted to my new living situation and so far so good.

Tonight I decided to make chicken piccata because I was in the mood for some comfort food. This time of year is a time of reflection, of the good, the bad, the sad, and the stuff that just fuels you to move forward. I figured that this would be a nice transition meal. :) 

Chicken Picatta by Morgan

Ingredients: 

2 whole boneless chicken breasts (to butterfly and cut in half) 

6 tablespoons of butter 

1/3 cup of lemon juice (freshly squeezed if possible, it's just better. I promise!) 

1 or 2 portobello caps sliced and diced 

2 cloves of garlic 

1/2 - 1 cup of chicken stock 

olive oil 

flour (for dredging) 

salt 

pepper

garlic powder 

italian seasonings 

1 cup (or less) of kalamata olives OR capers - drained

Directions: First, you will need to butterfly the chicken breasts if you can't get them done at your local meat counter. This video is very helpful in showing you how to do it butterfly the chicken breast. After that is cut, then if you have a meat pounder you can put the chicken breasts in, one at a time, in a plastic freezer bag or wrapped in wax/parchment paper or plastic wrap, then using the flat side of the meat pounder, lightly tap the breasts, working your way outward.

Next, get a plate and make your dredging mixture of flour, garlic powder, salt, pepper, and italian seasonings. 

In a skillet, melt 2 tablespoons of butter and 2 tablespoons of olive oil and the diced garlic cloves and let it heat up. Once it starts to make some noise, it's ready and place a few pieces of chicken on the skillet. Cook about 2-4 minutes a side (check to see when it has browned). Once it has browned on one side, flip it over and repeat. After this is done, take the chicken off the skillet and put it on a plate on the side. Add 2 more tablespoons of butter and a little more oil (not too much, but enough) and add the remaining chicken parts and repeat the cooking cycle. 

After this is done, add the lemon juice, chicken stock,  mushrooms, and kalamata olives. Let this cook down/reduce by bringing the mixture to a boil. Let it reduce about 10 minutes. During this time, with a spoon or spatula, stir the mixture and get the brown bits off the bottom, sort of a deglazing of the pan. 

Once the sauce has reduced enough, add the chicken back in and bring it to a simmer and cook for about 6 minutes (3 minutes a side). Remove the chicken and add the remaining 2 tablespoons of butter and stir or whisk the sauce in the pan. Add the sauce over the chicken and then garnish with italian parsley. 

I had mine with just a bare salad of baby spinach and arugula. It was divine. 

Thanksgiving 2012 - Turkey in the Straw, Turkey in the Hay

This is the first Thanksgiving that I am home for in four years! I am really glad to be here with my family, and my friends are stuck in traffic currently, but they are making their way here.

Last year, my sister came to visit me with her dog, Mr. Brown, up at my law school in the mountains. We made a ton of food and had a really good time. This year, I am really only in charge of the turkeys. Yes, plural. I bought a turkey the other day for my mom at the store, then today when we were getting all the rest of the goods, we picked up another turkey. It's safe to have enough meat, right? 

Before I get to our brining experimentation, I want to say that this is the first Thanksgiving without my Mommom around. She passed peacefully a few days ago, but she will be very missed. We are planning on serving a lot of her favorites, as well as keeping her traditions. 

Brine Time. 

Oven Roasted Turkey Brine Shine

Ingredients for the brine: 

1 gallon of veggie or chicken stock (or a mix of both, it is about four boxes)

1 cup of kosher salt 

1/2 cup of packed dark brown sugar 

1 bay leaf

1-2 teaspoons of allspice (ground powder)

1-2 teaspoons of ground ginger 

1 tablespoon of fresh zested ginger 

1 tablespoon of fresh whole pepper corns

1 gallon of water (cooled)

Directions: Bring everything except the water to a boil in a big stock pan. Let it cool to room temperature (patience, patience). Then, add your cold gallon of water to the stock pot. Give it a stir. We are putting our turkey in an oven bag with the brine (less to clean) and putting it in a cooler with ice. This should sit for about 12 hours, but flip the bird over half way through. 

Lawd, Smoked Turkey Brine

Ingredients for the brine:

1 12oz can of regular Budweiser 

3 boxes of chicken or turkey broth/stock (32 oz each)

1 cup of kosher salt

3 cloves of minced garlic 

1 tablespoon of whole pepper corn

1.5 - 2 cups of honey 

1/2 cup of dark brown sugar 

1 gallon of water (cooled)

Directions: See above. Bring everything except the water to a boil in a big stock pan. Let it cool to room temperature (patience, patience). Then, add your cold gallon of water to the stock pot. Give it a stir. We are putting our turkey in an oven bag with the brine (less to clean) and putting it in a cooler with ice. This should sit for about 12 hours, but flip the bird over half way through. 

Turkey in a bag, in the brine. We then put it in the fridge and turned it over every few hours. 

The Smoker - getting it ready!

We let each of the turkeys air dry before adding anything else and before cooking it. 

Go on girl, just air dry. 

Taking a peek at the smoker doing it's thing. Beautiful. 

The oven roasted turkey - looking beautiful. 

Oh girl you like a profile shot? Got it. 

TA-DA, smoked turkey mmmk. 

The colors of fall include that of smoked-brined turkey. 

Hello. 

Grilled Standing Rib Roast = Standing Ovation

So, as life goes, things are not always according to plan. I missed passing the Texas bar exam by a small margin and I am getting prepared to study for the exam in February of 2013. However, I am very determined to make this bar exam my last. Clearly, I am sad, but I am not discouraged. I worked hard, and I know where my problem areas are (multiple choice) and I am doing what it takes to conquer this beast.

I am still in South Carolina until the beginning of December. I am so glad I am able to spend this time with my family and especially with my grandmothers. I have been able to cook a lot while I have been here and send meals over to my Mommom's house so that she can consume some real food besides milkshakes.

Tonight, with the help of my father, we are making a standing rib roast. We were at the Fresh Market and decided to look at the meat first. I have never cooked a standing rib roast, and my dad suggested that I give it a try. So, 6.5 lbs of rib roast later, here we are.

The Standing O Rib Roast
Ingredients 
1 4-6 lb rib roast 
1 head of garlic 
1 yellow onion
2-3 baking potatoes 
1 pepper (any color) 
fresh cracked black pepper 

sea salt or kosher salt 
1 shallot diced
fresh rosemary
fresh thyme 
fresh chives
3 pieces of thick market style bacon

Directions: Today, we are grilling our rib roast, but you can also do it in the oven. For the sake of what I'm trying to do here - I will give you the grilling instructions.

First, you want to get your grill nice and hot before you put your meat on. So, while that is heating up, you want to cut up the garlic by smashing it with the flat side of the knife, then cutting it into long slices. Then you will cut in various places all over the roast to jam in the garlic, shallots, chives, and fresh herbs. Then, sprinkle each side and with salt and pepper and give it a good slap to lock in the goodness.

say Hay girl HAAAAY

After we beat the meat and packed in the herbs, shallots, and garlic. 

Bacon please!

Next, with your hot grill going, sear each side (all sides) of the meat for about 2 minutes a side with the bacon draped over each side as it is searing. You want to do about 2 rounds of the all-side searing to create a nice crust.  When the rotations are done, let it sit on the meat side down on the grill for about 10-15 minutes with the bacon on top. 

on the grill, searing. 

gotta sear all the sides

with taters

bacon placement, per rotation. 

Then you want to move the rib roast from directly off the grill, into a roasting pan. We put the onions and other veggies in the bottom with some red wine. This raises the meat so the juices will be all over the veggies. Pardon me while I drool.

Also, during this time, you can bake your potatoes on the grill. My dad prefers to poke holes in them, rub with olive oil and then wrap them up in tin foil and cook them on the grill or in the oven. I like to poke holes in them and let their skin get crispy - it is really up to you.

My Dad helping out! 

In the roasting pan.

Can't forget the bacon.

Now, as we have 6 pounds of this meat, it is going to take a fair amount of time to cook. This is a half day event. Using a meat thermometer you want to check the inner temp of the meat - 140 is medium rare, 150 is medium and so on. I like my meat at rare to medium rare.

After about 30 minutes, you are going to want to cover the meat with tin foil to keep it juicy. And really, that's the main goal of life, juicy meat and happiness. Let me help your happiness.

Now, let it keep cooking for about 2 hours or until you have reached the desired meat temp. Then you want to take it out and let it rest for about 20-30 minutes before cutting into it.

This meat often likes to be paired with horseradish sauce. We found some at the Fresh Market called "Atomic." It will be our first time trying it, but I am excited.

More than anything else, it was great to have my dad helping me with this dinner. He shared a little secret, and it's kinda affecting my whole view on things, because he said he used to cook like me. I believe his exact words were "So, what do you do, look up the basics then head for the North star?" Why, yes Duane/Father, that is exactly what I do. "I used to do the same thing. One time I made a meat layer dish, I miss that." These are the things that you can talk about with my dad when he has Alaska flashbacks.

Since being at home, my mom has insisted that we include something green in each of our meals. So, we are also making peas because they are Duane's favorite. Who knew? But don't get into a debate of which lettuce is best, he won't hear anything except "Iceberg is the best lettuce." Sorry dad. I disagree.


Happy Sunday!