declare independence from boring potato salads this July 4th!

Brewhouse Potato Salad with Bacon

Only the first day of July and already I'm bored with the usual cook-out side dishes... until now. I wanted to create a really good potato salad with a tasty beer-based dressing and so I did a bit of research. After some tweaking I came up with my very own Brewhouse Potato Salad: slightly sweet with a touch of bacon-y goodness; the perfect accompaniment to sausages and grilled pork or chicken... and a cold one, of course!

To begin, scrub 2 pounds of red-skinned new potatoes and cut into quarters. Cook in boiling water until just tender, about 10 to 15 minutes depending on the size of the potato pieces.

While potatoes are cooking, cook 6 slices of bacon in a skillet until done. Drain off all but 1 tablespoon of bacon grease. Set aside the bacon on paper towels to drain. When cool, crumble the bacon into bits.

In the 1 tablespoon of reserved bacon fat, saute 1 medium onion, minced

then add:

1 cup beer

3 tablespoons malt vinegar

1 teaspoon sugar

Boil mixture for 5 minutes until slightly reduced, then remove from heat and whisk in:

1 tablespoon Dijon mustard

(honey mustard also works well; I used Sierra Nevada's Spicy Brown Porter Mustard)

4 tablespoons mild olive oil

When potatoes are cooked and drained, add:

1/4 cup minced parsley

2 green onions, white parts and part of light green, sliced thinly

Toss potato mixture with the dressing, 1/2 to 3/4 more teaspoons sugar (to taste), salt and black pepper to taste, and the crumbled cooked bacon.

Let salad sit for a while for the flavors to blend; Brewhouse Potato Salad with Bacon is best served lightly chilled or at room temperature.

Love bacon? Now you can even wear it!

Copper River salmon on the grill!

Just look at the rich color of this Copper River salmon! "What's the big deal about Copper River salmon?" you ask. Well, not only is it just about the best salmon we've ever tasted on the Lonesome Road, but it's incredibly good for you as well.

Alaska's Copper River is the tenth largest river in the United States and like its name suggests, is home to rich copper deposits along its banks. It is this river that where the Wild King, Sockeye and Coho salmon must travel 300 miles to spawn and this requires extra storage of omega-3 fatty acids. Alaska seafood also contains the lowest levels of contaminants like methylmercury, and Copper River salmon is sustainably harvested.
Above: Almost done! Here on the Lonesome Road, we simply grilled the Copper River salmon on oak planks (why mess with perfection?), but you can check out this link for some pretty swanky Copper River salmon recipes!
"Atlantis" original art belt buckle by Lonesome Road Studio.

"Never drink water; fish **** in it." - W.C. Fields

what the heck is haluski?!

Can't take another cod fillet during

meatless Lent Fridays?
Try hearty Polish Haluski!

Before I worked for a newspaper that serves a city with a large central European population, I had never heard of haluski. Ever.

A little snooping around revealed to me that this traditional Polish-Slovakian cabbage dish was very similar to something my mother used to make and I decided to give it a try.

The dish makes a great vegetarian main dish (perfect for Lent) or you can sneak in a bit of bacon on your carnivorous days (as shown in the photo). Using homemade egg noodles makes all the difference in the world but if you're short on time, use good-quality store-bought noodles (like I did). And, if you want to add more protein to this dish, try what others do: stir in some cottage cheese.

ingredients:

• 1 medium head of cabbage, cored and either shredded or cut into strips
• 2 medium onions, coarsely chopped
• 1/4 cup (1/2 stick) butter (you may need more)
• 8 ounces cooked egg noodles, either homemade or store-bought
• salt and pepper to taste

Begin by heating butter in a large saute pan or large deep skillet until lightly browned; this is one of the tasty tricks of cooking haluski. Add chopped onion and cook until translucent and slightly browned. Add shredded cabbage and saute for 5 more minutes, tossing thoroughly with the browned butter-onion mixture. Cover and cook another 5 to 10 minutes then add the cooked noodles. Combine everything thoroughly, add a bit more butter if the mixture seems "dry" and cook over low heat, stirring, until noodles are heated through. Season with salt and pepper and serve.

Makes 6 servings.

Another tasty addition to haluski is caraway seeds; add them just before covering and cooking the cabbage-onion mixture.

Some people substitute rinsed sauerkraut for the shredded cabbage; I have not tried this version but I think I could learn to love it.

Can't get enough cabbage? Check out:

Cabbage Hash

and Chet Atkins' Cole Slaw

aphrodisiac week - day one - oysters, aw shucks!

Just in time for Valentine's Day...

This week, "Bite This! The Lonesome Road Studio Kitchen" is highlighting foods rumored to be aphrodisiacs, those lust-inspiring edibles purported to enhance romantic activities.

Truthfully, most foods with claims of aphrodisiac properties were simply deemed so because, well, they tend to look like body parts that do the deed. Bananas. Asparagus. Oysters. In their defense, there has been scientific research regarding foods historically considered to be aphrodisiacs and in some cases there is evidence to support some of the hype.

For one example: oysters. Casanova ate 50 raw oysters every morning for breakfast; did this really help to "lift his spirits" or did he just really dig bivalves? Well, there is scientific proof that oysters are high in zinc which is necessary for sperm production (this fact doesn't particularly make me feel hot and bothered, but to each his/her own). And then, there's the Dynamic Duo of Sexytown, D-aspartic acid and N-methyl-D-aspartate! These two substances, which are abundant in oysters, have been shown to increase testosterone levels in lab rats (lucky rodents!). On the down side, they also increase estrogen as well, not exactly famous for increasing the sex drive. Oh well, I guess you can't win them all.

For those who do enjoy vaguely vaginal bivalves now and then,

try them with gremolata...

Most raw oyster aficionados like to promote the "going down" with a dash of Avery Island's best. There are other tasty choices as well... like gremolata.

Gremolata is an Italian condiment that most typically accompanies the Milanese braised veal dish osso buco. Its fresh, intense flavors of lemon, garlic and parsley are also well-suited to seafood and can be mixed into pastas, rice dishes, vegetables and salads.

Simply combine:

• 4 tablespoons finely minced Italian flat-leaf parsley
• 3 teaspoons lemon zest
• 1 small clove garlic, crushed
• kosher salt and freshly ground black pepper

For a more "saucy" gremolata, add a bit of olive oil. You can also process or grind the ingredients for a slightly smoother texture. Some recipes use minced anchovy or capers as well. However, parsley, lemon zest, garlic, salt and pepper is the basis for gremolata; what you add and how you use it is entirely up to your imagination. And if oysters are involved, who knows what may happen. *wink*

something a little different for The Big Game...

Chicken Tortilla Soup

Part of all the Super Bowl hype is the food... who doesn't look forward to that big pot of chili that's been simmering away in the crock pot all day, or a big platter of hot wings, and the ubiquitous little cocktail wieners? Serve up your favorites but also try something a little different; chicken tortilla soup just might become a new tradition for the big game!

I created this recipe by doing a little research and combining several ideas into one big pot of tasty chicken tortilla soup; the recipe is made easy by using canned tomatoes and roasted red peppers from a jar for convenience (hey, the cook wants to watch The Packers lose, too, hehe!) but if you prefer the from-scratch route, by all means do so, with fresh garden tomatoes, just-picked sweet corn from a local farmstand, and your own special marinated roasted red peppers!

ingredients:

• 14 ounces boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 12 ounce jar roasted red peppers, drained and chopped
• 15.25 ounce can "fiesta" corn, the type with red and green peppers, drained
• 14.5 ounce can fire-roasted diced tomatoes with medium-hot chiles, with their liquid
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon salt, or to taste
• freshly ground black pepper, to taste
• 2 cups tortilla chips, broken in half
• 1/2 cup chopped cilantro
• juice of one small lime

Simmer boneless chicken in water or broth until cooked through (about 25 minutes) then cool and shred. (Save liquid for another use, like cooking rice or vegetables, or just add it as part of the 8 cups of broth you'll need for this recipe.) Set aside shredded chicken.

In a large soup pot, saute the onion and garlic in the olive oil. When translucent, add the shredded chicken, broth, roasted red pepper, corn, tomatoes and chiles, and the oregano, cumin, chili powder, salt and black pepper. Combine thoroughly and allow to simmer together at least 45 minutes (you can use less time, but the longer it cooks, the better it is!).

At the very end of cooking time, add the tortilla chips, cilantro and lime. Quickly combine, then serve hot, garnished with lime and cilantro. Another delicious and pretty garnish is multi-color tortillas cut into strips, lightly toasted in the oven then drizzled with lots and lots of lime juice and sprinkled with sea salt.

This makes approximately 8 servings and... if made in advance, it will be even spicier the next day.

gimme some skin!!

Super Snacks for The Big Game!

Whether you actually watch the football action, or just tune in for the commercials, everyone can agree that the Super Bowl is one of winter's finest foodfests.

What is it about football that encourages such gastronomic indulgence? True, I've been to some major league baseball games where there was tailgating but nothing like football games, or the incredible spreads at home parties everywhere. Fire up some pork chops before the big golf championship? Whip up a giant cauldron of chili for the gymnastics tournament? Not likely but who knows, maybe football's savory spirit will someday infiltrate other sports as well.
While you're cursing the quarterback or laughing at the newest Snickers commercial, feast on a few of these luscious bacon and cheese potato skins. You can bake the potatoes in advance to save time; quickly remove the foil from the potatoes after baking to reduce any "wrinkliness" in the refrigerator later.

If you're using bacon for your skins, I highly recommend the flavor and quality of Applegate uncured "Sunday Bacon." As a card-carrying Team Bacon! member, this product is one of my favorites. You will not believe the hardwood smoke aroma of this bacon! It does not shrink up into shriveled little strips, and there is very little excess grease to pour off. Truly a quality cured meat!

On the Lonesome Road, we generally try to use low-fat dairy products; however, there are some instances when this isn't the best option or doesn't produce the best results. Potato skins are one of those instances; I prefer to use full-fat cheese for its melting qualities and it generally seems to brown better.

When you're ready to assemble the potato skins, cut each baked potato in half and scoop out the insides so there is about 1/4 inch of potato in each shell. Then, the shells will need to "dry out" a bit so that they will be crispy when finished. Sad truth: frying the skins before filling them really does taste better, much like a McDonald's apple pie. However, if you're trying to cut down on a few fat calories you can bake the shells first. I've done this by putting them on a foil-lined pizza pan in a 450 degree Fahrenheit oven for ten minutes face-up, then flip them over and bake another 15 minutes or so. Potatoes will be ready when they no longer stick to the foil when they are face-down.

Now the fun part! The fillings are entirely up to you but I like a classic combination of Cheddar cheese, bacon and green onions or chives.

For a change, try some of these ideas:

• herbed cream cheese
• blue cheese
• chili
• taco meat
• chorizo
• chopped smoked ham
• Canadian bacon
• hot or sweet Italian sausage
• broccoli
• mushrooms
• chili pepeprs
• olives, green or black
• giardinera
• black bean and corn salsa with Jack cheese
• your favorite pizza toppings + marinara sauce and mozzarella cheese
• fresh spinach, garlic and feta cheese

When your masterpieces have been created, simply broil until the cheese is bubbly.

Depending on the size of the potatoes, plan on at least two skins per person but if the potatoes are small or if I am at the party, do allow more!

sweet, salty and crunchy winter salad

The Perfect Winter Salad!

Salty stuff. Sweet stuff. Crunchy stuff. Chewy stuff. It doesn't get much better than that - and there's bacon!

This salad is as delicious as it is beautiful, with rich greens, jewel-toned fruit and contrasting sliced almonds. The delicately sweet dressing is incredibly simple and complements the other flavors to perfection.

You can prepare this with mixed greens (particularly pretty and tasty with radicchio tossed in) or use only spinach, or a combination of all. You can substitute pine nuts for the sliced almonds if you like, but I do really feel that the dried cranberries (not raisins) provide the best flavor in this salad. Be sure to try this with Mandarin orange segments also. *swoon*

This is a terrific side salad to serve with a simple meat-and-potatoes type dinner and it's a surprisingly tasty accompaniment to many curried dishes. And it will make a spectacular salad to ring in 2011, whether as part of a cozy dinner for two, or as a start to a healthy new year.

For the dressing:

• 1/2 cup vegetable oil (I like to use safflower oil because its mild flavor doesn't compete with the other ingredients)
• 4 tablespoons sugar
• 4 tablespoons wine vinegar (try using a raspberry blush balsamic vinegar, rice vinegar or a simple white wine vinegar)
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Whisk ingredients together thoroughly and set aside.

For the salad, toss together:

• 5 to 6 cups mixed salad greens, including spinach if you like
• 6 slices cooked lean bacon, crumbled
• 1/3 cup sliced almonds
• 1/3 cup dried cranberries
• 2 green onions, white only, thinly sliced

Lightly toss salad ingredients with the dressing and serve immediately, or wait until ready to serve before adding the dressing.

Also, if you're preparing the salad in advance, add the almonds at the last moment so they will stay crunchy.

Serves 4.

now for something a little different - meatball kofta

Tired of turkey?

Had enough ham?

Yes, holiday leftovers are wonderful... everything tastes so good the next day, you can cram almost all of it between a couple of slices of bread for an impromptu Dagwood sandwich, and you don't need to cook for a few nights. But... sometimes I'm the victim of holiday "leftoverload" and I get a craving for more exotic flavors.

Meatball Kofta is truly one of my top 10 (well, at least top 20) favorite dishes. Hm, "top 20 favorite dishes" sounds like a good blog topic, by the way. *gets out notebook*

Depending on the recipe, Meatball Kofta is either Asian or Middle Eastern, and is traditionally prepared in a tagine. The beautiful part is that, although it would be rad to actually have the tagine, you don't really need it; a large skillet will do. The simple meatballs are simmered in a tomato mixture, then served over rice or couscous (or try it with spaghetti or fettuccine).

Meatball Kofta makes a quick and inexpensive change from the repetition of the usual rotation of weeknight suppers and just might become a new favorite of yours as well!

For the meatballs:

• 1.25 pounds ground beef, lamb, chicken or turkey (or a combination)
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 2 medium garlic cloves, minced
• 1/4 cup chopped cilantro (or flat-leaf parsley if you prefer)
• salt and black pepper to taste

Use your hands to combine all of the meatball ingredients together thoroughly, then form into small meatballs no larger than one inch in diameter.

For the sauce:

• 2 tablespoons olive oil
• 1 28-ounce can whole peeled tomatoes
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 2 medium garlic cloves, minced
• 1/4 cup chopped cilantro (or flat-leaf parsley if you prefer)
• salt and black pepper to taste

Coarsely chop and remove seeds from whole peeled tomatoes.

Mix all of the sauce ingredients together in a tagine or large skillet. Cover and let simmer over medium heat for 15 minutes, stirring occasionally to incorporate oil. If too thick, add a small amount of water.

Place meatballs in the sauce. Lower heat slightly, cover and cook until meatballs are thoroughly done (I like to allow them to cook for at least 30 minutes). Near the end of cooking time, uncover if sauce needs to thicken a bit.

This recipe does not make an extremely "saucy" dish - if you think you would like more of the tasty tomato mixture, double up! Serve with rice, couscous or pasta, and don't forget the crusty bread for dipping in those delicious juices.

Makes about 3 servings.

take time to smell... the potatoes!

Love cooking but hate being stuck in the kitchen while all the fun is going on elsewhere? Eliminate some of those last-minute details by preparing dishes ahead of time.

Make-Ahead Mashed Potato Casserole

is the perfect accompaniment to nearly any "roast beast," from beef tenderloin to ham to turkey or whatever else rocks your holiday table!

The potatoes can be prepared a day in advance and reheated, eliminating the frenzy of draining, mashing and presenting mashed potatoes at the last minute. Let come to room temperature before placing in the oven, cover and allow about 15 to 20 minutes in a 350 degree Fahrenheit oven for thorough heating.

And yes... you can add cheese to the mashed potato mixture, and even sprinkle some atop the casserole itself. Oh yeaaaaaaaaaaaahh! For something a little different, try this recipe with Yukon Gold potatoes. You'll love the flavor, texture and color. Or use plain salt and substitute half of the cream cheese with a flavored variety, like chive and onion.

Have your holiday your way, and make time to enjoy it!

Ingredients:

• 12 medium-sized russet potatoes, peeled and cubed
• 1/2 teaspoon onion salt (or use a bit more plain salt to taste if you prefer)
• 4 tablespoons butter
• 1 8-ounce package cream cheese, cubed and softened
• 1 cup sour cream
• 1/4 cup milk or more as needed
• salt and freshly ground pepper to taste

Butter a 13 inch x 9 inch baking dish and set aside. Preheat oven to 350 degrees Fahrenheit.

In a large saucepan boil potato cubes until tender, about 15 minutes (but check to be sure). Drain and mash potatoes then add onion salt, butter, cream cheese, sour cream, and salt and pepper. Beat together with a spoon or use a hand-held mixer. Add enough milk for a smooth consistency.

Spread mixture in the buttered baking dish, sprinkle with a bit of paprika if you like, and cover with aluminum foil. Bake in a 350 degree Fahrenheit oven for 45 minutes if re-heating the next day; if serving the same day, bake for 1 hour.

Makes 10 to 12 servings.

Last-minute Christmas gifts, fast and cheap!

Everybody Loves Beer Bread!

Need a quick, last-minute gift idea but you've already spent way too much money this Christmas? Need a couple of quick stocking stuffers but your pockets are stuffed with bills and receipts? Or do you just want to create something homemade and thoughtful but you're running out of time?

Well, here is a solution that just might be the answer to all of the questions above: whip up a batch of beer bread mix with only four simple ingredients (and your grateful recipient will only need two!).

The following recipe will make one delicious loaf of beer bread and can be customized as you like. On the Lonesome Road we like to add some rosemary or crushed fennel seeds; a bit of dill would be a good addition, or possibly a light touch of lemon zest and black pepper. Personalize the recipe to your recipient's tastes or make a few suggestions for them.

The basic beer bread recipe is:

• 3 cups sifted all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons sugar

That's it! Simply combine and package in resealable plastic bags, then place the plastic bag in something more decorative: a hand-stamped paper bag, a vintage canning jar, or an old tin; maybe a antique bread loaf pan. Trim with homespun, raffia, ribbons - and a tag with directions (see below).

Directions:

Preheat oven to 375 degrees Fahrenheit. Mix contents of package with one 12 oz. bottle or can or beer. Pour into a greased loaf pan. Pour 4 tablespoons melted butter over batter in pan and bake one hour.

So simple! This bread is terrific with cozy winter soups and casseroles, slathered with softened real butter. The person(s) who receive this beer bread mix will love the homemade thoughtfulness and simplicity of the gift. And isn't that what giving is all about?