Coffee Rubbed Steak

Rich brought New York strips home for supper. Any time we have steak on a weeknight...steak and eggs is a must the next morning. Knowing this, I wanted to try something a little different...so why not prepare for breakfast a little early? Last night, I rubbed the  meat with coffee grinds, a little chili powder, nutmeg, salt and pepper. The result. REALLY GOOD! The flavor is not what you would think, it's not like you are drinking a cup a coffee, which is what I thought was going to happen, it's like you're having a great steak from a nice restaurant with a distinct taste that makes you go back again and again. (This may become the Playford secret rub on steaks...I'll have to play around with more seasoning, anyone have suggestions? I'm thinking mustard and ginger?? And definitely adding butter after it comes off the grill). I also want to note that the coffee probably helped me stay up for the movie after dinner...Rich was impressed I made it all the way through!
Then for breakfast this morning...with eggs and hollandaise...just as good. Try a new rub for something different. You'll be surprised.

The Coffee Rub
1/4 cup coffee grinds
1/4 teaspoon chili powder
1/8 teaspoon nutmeg
salt and pepper
Steak and eggs...two days this week. Am I a lucky girl or what?

Rib Tips at Tom's Bar B Q and Deli

Tom's Barbecue Rib Tips

Forget the damn ribs! Rib tips are my new favorite cut! This brings a whole new meaning to pork in my book. Not to say I'm a connoisseur on barbecue, but I DO live in Memphis which gives me a leg up on any non-Memphian.

I was watching the Food Network, as I do often, and saw "The Best Thing I Ever Ate: Grilled". Guy Fieri raved about Tom's Bar B Q Rib Tips. My next move was easy...Tom's...here I come.

So, what is a rib tip? It's the end of a spare rib. The spare rib is located on the side of the hog. If you've heard of St. Louis cut...it is the spare rib without the rib tip. (I only know this because Rich has studied up on all things pertaining to ribs...I actually can't wait for him to get home and try this!)

Rib tips are not the prettiest things to look at, but they sure are easier to eat...I mean you still have to get your hands messy and I probably still have some on my face, but the meat is on cartilage not bone...and much easier to suck on. (Sorry, Mama...but I was alone and yes, I did suck on the cartilage...it's THAT good!). I now want Rich to try this since he's mastered the spare rib...let's move to the tips..PLEASE! It seems the tips are well marbled, which gives them more flavor. I just learned about the marbled pork shoulder and how to render the fat so that it cooks the meat. This is the same concept. The fat in the tip holds all kinds of yummy, tasty goodness.

I put three awkward looking pieces of meat on my plate to try. After my portion was completely devoured, I found myself back in the kitchen and opening the tin foil for a few more pieces. I couldn't stop! I've never had a rib tip, so I can't really compare it to anything...I just know that Tom's Barbecue has sold me on this cut. It's not good that my office is one block from Tom's...I'm in trouble!

Rich's Thoughts: "Oh Man!" D-lish. There's a little heat there that I like too.

Steak-on-a-Stick and Eggs for Dinner

Steak and Eggs

It doesn't get much better than steak and eggs. Like father, like daughter...it's our favorite breakfast. We request it for our birthday breakfast every year. Even Rich and I long for Sunday morning steak and eggs. But sometimes it's exactly what's needed for dinner.

Tonight was FFY (Fend For Yourself). Rich went to the Memphis Tigers game and I was left with Steak on a Stick from Huey's! Oh POOR me. Ok, Huey's may be famous for their burger, but my favorite...hands down...Steak on a Stick. You can order a snack, 1 stick, or dinner, 3 sticks.

Rich got me the dinner last night and I ate one stick for breakfast this morning, sans the eggs...absolutely no time. And for dinner...I sauteed mushrooms and onions in butter, layered a fried egg on top with hollandaise and two steak sticks. A spinach salad with blue cheese, tomatoes and almonds and a glass of wine made this the perfect FFY "watching American Idol" meal.

Pork and Peaches

“Girls Night” at Beauty Shop in Memphis! There are four of us that try to have dinner once a month...without the husbands. We decided on a Midtown favorite...I've been to the Beauty Shop plenty, but never have I ordered the pork.

Pork Carnitas with Peaches and Blue Cheese

After dinner and a bottle of wine (or more). I requested a to-go box...strange because there were only two bites left, yes, just TWO bites. I wanted Rich to taste how good this was so I walked in the back door (I'm pretty sure I woke him up on the sofa) and made him try it right then and there. He was not as thrilled about it as I was, but I did sort of  force it on him. Three days later, I was in the kitchen having the best time trying to find out how to recreate this Beauty Shop masterpiece. Took me a few tries but I've finally gotten it!

Traditionally pork carnitas is served with classic Mexican accoutrements...cilantro, salsa, guacamole, tortillas and refried beans while the meat should be cooked in lard. (Don't worry, I didn't do that).

The Beauty Shop didn't go traditional...they took a wonderful rendering technique and put a new twist on the flavor...pork and peaches are great together! Instead of putting my cholestoral over the edge, (I was not about to pour a tub of Crisco on top of the meat! I used the pork's own fat. If you look at the cut of the shoulder, you will see that it is marbled and has lots of fat pockets...meaning it comes with it's own fat (lard), so why not use it? The idea is to melt (render) the fat so that it cooks the meat.

Pork Shoulder

This creation has the most tender meat with a hint of sweet and is one of the most comforting foods I’ve ever had. It's more of a weekend dish because it takes a few hours, but I'm telling you, it's worth it. I have no idea how the Beauty Shop prepares this dish and I hope I haven't just butchered it. This is my version of one of the best pork dishes I've eaten in Memphis. Now that's saying something!

Pork Carnitas with Caramelized Peaches and Blue Cheese

Pork
3lbs pork shoulder
1 cup red wine
1 can beef broth
1/4 cup balsamic vinegar
1/4 cup brown sugar

Peaches
3 peaches, cut in slices
1/2 cup red wine
1/4 cup balsamic
1/4 cup brown sugar
1/2 teaspoon cinnamon
salt and pepper

Finishing Touches
12 flour tortillas
blue cheese, 1 tablespoon for each tortila
arugula

Shredded Pork

The Pork Cut pork shoulder in 2" thick strips (I bought mine at Costco and it came this way). Season with salt, pepper and 1/4 cup of brown sugar. Place pork in dutch oven and add liquids: 1 can beef broth, 1 cup red wine, 1/4 cup balsamic vinegar and 1 cup water (add more water to cover meat.) Bring everything to a boil then turn down to medium low and let cook for about 2-1/2 hours. Cooking this slow and low will ensure tender meat that will easily pull apart. The fat will render during this process. Turn heat up to medium high for about 30 to 45 minutes. You want the liquid to evaporate. My dutch oven is a little small, so I put half the meat and liquid into another pot so that there is one layer of meat in the pot. Reserve one cup of the liquid for later use. Continue to simmer the meat on medium high until all the liquid is gone. What you are left with is the rendered fat, brown sugar and balsamic which will brown the outside of each strip and get the caramelized crust that brings all the flavors together. Turn the meat so that each side gets an outer coating. Combine meat into one pot again. Using two forks, pull the meat apart. It will be very tender and very easy to do. Add the reserved one cup and cook on low until ready to serve.

Pork Carnitas Ready to Eat

The Peaches Poach peach slices in red wine, cinnamon, brown sugar, salt and pepper until peaches are tender and mixture has reduced and thickened.

The Plating If you have a gas stove, turn the burner on and heat the tortilla until slightly crisp. (Or put the tortilla in the oven to get the same effect). Layer arugula, pork, peaches and crumbled cheese. Serve immediately.

Greatest Garlic Grater

I no longer chop garlic. I grate it. Throw your garlic press away! Any time a recipe calls for chopped garlic or garlic paste, I grate it with one of my favorite kitchen tools...The Microplane Zester. This is much easier than the old school methods and the clean up is quick and easy.

Have Garlic Hands? Hold a stainless steel item (zester, spoon, knife, fork) and run your garlicky hands under water. Presto, garlic free. TRY IT!

My Mama's Football Chili

Mama's Football Chili.

Football is quite the "sport" in the South.

"Sport" usually signifies the actual act of a group joining together to form a team. It's different in the South. Yes, football is indeed a sport, but IN the South when you say Football the words sport and team change. When you are a fan...you are part of that sport/team, and being part of that means you have to cheer, wear the colors, do the dance, put on the lucky socks, don't wash the underwear (not allowed in my house!!) and above all BLEED your colors. If your from the South, know someone from the South or are a Yankee and THINK you know about the South...you understand that an allegiance to an SEC team is imperative.

My SEC story is twisted, and believe me, most aren't! I grew up in a divided household...my mother went to Ole Miss, my father went to Mississippi State. I was reared to be a Rebel, my older brother to be a Dawg. TWIST. My brother went to Ole Miss and I went to State (clearly the better school). As soon as I could attend a football game (Age 4), my family went to every Egg Bowl (Ole Miss vs Mississippi State). We would switch home team sides every year, but we went, as a family...a family divided!

Then, I got married and through a whole new dimension to the "sport". I married a die-hard Auburn fan (as if there is any other kind of Auburn fan?). And to make matters worse...I got married in October! "You CAN NOT get MARRIED or DIE during football season, you can't expect anyone to show up if you do." These words spoken by my grandfather, Hardy Lott, the BIGGEST Ole Miss fan you could ever meet. Not only did I get married during football season, but I chose the Ole Miss vs Auburn game as the date (October 27, 2007). Yes, my Grandfather rolled over in his grave, my brother was livid (Ole Miss lost) and my husband was mad that he wasn't at the game. But...we got married...had a baby and I am now hosting the party for the National Championship game! (Auburn vs Oregon...Tigers are better than Ducks any way you look at it).

So I bleed all colors. Maroon and White first, Blue and Orange second, and when those two aren't playing Ole Miss, I bleed Red and Blue (Mississippi is my home state, of course). I'm a different sort of fan than most, but it works for me.

On to the food...Every year on New Year's Day growing up, my father had a football party. Chris Cascio would come over and wire 5 TV's to play in the living room, a different game on each. EVERYONE would come over and my mother would make her "Football Chili". Since I now have my own family and we have invited everyone over, I too will make the "Football Chili". No matter what SEC team you pull for, there are some traditions that don't waver. The Chili is one of them.

My Mama's Football Chili
1 recipe makes enough for 8-10, double or triple for parties

2 cans tomato sauce
2 cans beef broth
1 1/2 lbs ground chuck
1 can hot chili beans
1 small head cabbage, FINELY chopped
4-5 dashes of worcestershire
2-3 teaspoons garlic powder
salt and pepper

Toppers

Cheddar cheese
Diced onions
Frito's (the munch-a-munch-a kind, old school small ones)

Did you catch that secret ingredient? Mmm-hmmm, you read it right. Cabbage! The cabbage completely disintegrates and you will never, ever be able to tell that it was even there. I really hope Rich doesn't read this far into the blog...I may get him to taste this dish tonight, but if he knows about the cabbage, I'm afraid I've lost before I've begun.

Brown the meat and drain most of the fat. Add broth, tomato sauce, beans and cabbage and season with salt, pepper, garlic and wooster (worcestershire). Simmer for 30-45 minutes until cabbage disappears. Serve with cheese, onions and Frito's. A guaranteed hit for an SEC football party and easy, easy to make.

WAR EAGLE!

Peas, Peas, Peas

Real Food!

Pureed Green Peas

Baby food is just unappealing so I decided to give making my own a try. Webb is now six months old and is quite the chunk-a-saurus-rex. For the past 6 months, Webb has been perched on the kitchen counter (starting in a vibrating bouncy seat and now in a feeding chair) watching me cook. He has tasted so much for being so little: lamb, avocado even champagne dressing and has smelled garlic, rosemary, thyme, sage and pepper (no sneeze). I'm hoping this will ensure a good appetite as he grows up.


I pureed green peas with water and boy, the color is MUCH better than that army-green, store-bought stuff, and the taste (to me) is leaps and bounds above the jar.  Just need to be cautious about the pulp, it's a little thick. Webb is getting use to the new taste, but don't take my word for it. I took a quick video of Webb, his face says it all. I look forward to more attempts at feeding Webb the real stuff. I'm sure my Cuisinart is about to get it's money's worth!

Rib Rub 2011

There was a vow made January 1, 2010. "I will conquer the smoked rib!" Rich made his declaration and started perfecting what is now the 2011 Rib Rub. Today, January, 2011 we can finally write the rub recipe...it's changed throughout the year (once in January, twice in July and another round in October) but the final product is definitely successful. Rich has mastered the shake that will be passed down to our son, Webb. I present to you the rub, the shake, the dust, the magic. The perfect blend of sweet, salty (ha, ha) and spicy.

Playford Rib Rub.

Rich's Rib Rub

1 cup paprika
1/4 cup kosher salt, finely ground
3/4 cup sugar
2 tablespoons mustard powder
1/3 cup chili powder
2-1/2 tablespoons ground black pepper
1/4 cup garlic powder
1/3 cup garlic salt
1 teaspoon dried oregano
2-1/2 tablespoons cayenne
3 1/2 cups brown sugar

Mix together and keep in an airtight container. We use a Domino's 4lb. sugar tub. Perfect size for this recipe.

The vow in 2011: Crawfish! I will report back after that is mastered. Happy New Year!