BLT Day At Work

Look at Tony (the big guy in the center). Tony is a 1-1/2 lb Marianna's Peace tomato grown by my father, Webb Franklin. Co-cuber, Celene decided to name him and celebrate his beauty...she generously brought all the fixins to work to make BLT's...now a Wednesday lunch conference room tradition.

We sliced him up, slathered sour dough bread with homemade mayo, layered iceberg, bacon and Tony. Pure heaven if you ask me!

Celene's Skinny Chicken Q

Three Ingredient Heaven

Chicken, onions and barbecue sauce...THAT'S IT!

 

Chicken before it hits the oven.

It was a normal day in cube land...where the topics are either food or tools...and in that priority. My cubemate Celene and I work at a tool company but dream of our next meal and wonder why we don't have jobs involving food! Celene has given me so many recipes...all delicious, but this one...WOW!
I was looking for something easy to make when I get home from work so that I can play with Webb (and not be preoccupied with dinner). As usual, Celene blurts out an amazing recipe... "Uh, how about barbecue chicken?" It's chicken, onions and barbecue sauce. That's it!

So here's to Celene! Thanks for the quick tip, it's in heavy rotation at the Playford home. Had it last night and it was wonderful...so good I forgot to take photos of the after.

 

 

 

Celene Clark, My Cubemate.

Celene's Skinny Chicken Q

Chicken Breasts
1 onion, sliced
Barbecue sauce, your favorite

Place chicken breasts in a covered dish, layer onions on top, pour barbecue sauce, cover. Bake at 325º until bubbly...usually 1 1/2 hours, can leave in for 2. Remove from oven, take two forks and shred away. It is so incredibly moist, tender and just damn good! Celene serves it on a bun with slaw, I just pile it on my plate and grab a fork...either way, it's a winner. Mmmm.

Vodka Slush

This cocktail is dedicated to Lauren Elizabeth Love (Lessie's sweet baby girl)...had it not been for her upcoming arrival, I never would have tasted her Aunt Caroline's Vodka Slush.

Caroline's Vodka Slush
6 oz frozen orange juice
12 oz frozen lemonade
12 oz frozen limeade
3/4 cup sugar
3 1/2 cups water
2 cups vodka

Mix all together and freeze. Unfortunately this takes all night, but worth it. Scoop slush into a martini glass and add ginger ale and a strawberry. It's wonderful any time of day (perfect for baby showers). Can't wait to serve pool side this summer.

Cheers Lauren!

Bloomin' Onion Bread

Bloomin' Onion Bread. Even Webb Likes it!

One of the best new appetizers I've served recently.
My cubemate Celene told me about this and it was just too good not to try. Very easy. Very tasty...and you won't have ANY left over.

Served as an appetizer...guests can tear off a piece here and there OR would be perfect for a family spaghetti night...use mozzerella cheese, basil, oregano and garlic salt instead of onion and poppy. This dish could go just about anywhere depending on your cheese and spice.

Bloomin' Onion Bread
Source: The Girl Who Ate Everything

1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Directions: Preheat oven to 350 degrees.

Cut the bread lengthwise and width-wise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Wasabi Cream Cheese Bar

Wasabi Cream Cheese with Ginger Snaps

Finally, A Different Appetizer. 
My niece Burch and sister-n-law Penny were sitting at the kitchen counter munching on something that was vibrant green...closer look...cream cheese with wasabi and soy sauce. YUM. How simple? It's just an upgrade of the old faithful cream cheese and pick-a-peppa.  Thanks for the excellent hors d'oeuvre idea.

Wasabi Cream Cheese Bar

1 block cream cheese
4 tablespoons toasted sesame seeds
Wasabi paste...as much as you can handle
1/4 cup soy sauce
2 green onions
Ginger snaps

Take a block of cream cheese and cut in half horizontally (much easier than you would think). Spread wasabi paste on one side of cream cheese and put the block back together. It's going to look great when you cut into it. Soak the layered cream cheese bar in soy sauce for a few hours...I poked a few holes in mine with a toothpick. Cover the cream cheese in toasted sesame seeds. Top with green onions and serve with ginger snaps. I promise the ginger snaps make it.

Enjoy!

Thoughts on Thanksgiving by Webster Franklin

Me with Webster on Ft. Morgan Ferry

Even though we are into the Christmas Season...I need to go back to Thanksgiving. My brother sent me something that should be shared. Our family tradition for Turkey day/week.

Guest blogger for Sweet Salty and Southern...My Brother, Webster Franklin

It’s Thanksgiving week, Ft.Morgan. 

We arrived here some 15 years ago, a way to escape the traditions of the past….turkey, dressing, wine, Clarksdale, MS where our family all converged each year to celebrate Thanksgiving.

Today, it’s a much different celebration….Today, we have 3 of the 4 sisters in the kitchen, on the beach, barking orders to Lansdale (the only true chef and food blogger among us). Lansdale has assumed the responsibility of chief cook and feeder of the family. Although the youngest, with a child of 18 months, still, she slaves over the hot stove tonight….cooking! The meal is Mexican. Her husband Rich has dutifully grilled the meat while she has prepared the Margaritas, the chicken and the beans for what is sure to be a non-traditional Thanksgiving week meal.

You see, our family began traveling to Ft. Morgan upon the death of our Grandfather, Father or Father-n-law, depending on your standing within the family. Thanksgiving was always the traditional affair in Clarksdale…..Turkey, Dressing, Wine and a good oyster casserole…Tonight however is the evolution of this traditional affair. As a family who enjoys traditions, it is comforting that a new tradition has been formed in a generation or one that is less than 15 years old. Our children, Hardy, Burch, Webb will surely see this holiday in a much different light than my sister and I. They will see it as one of fun, where everyone gathers, plays games, shares stories, receives gifts and learns of where and whom they come from. Thanksgiving to them will be full of memories and songs made up over food and drink that I hope they can one day pass along to their own family.

My wish and hope is….that in the next 15 years that we are doing the same in the tradition of our family. One that is always changing, enjoying each other and always remembering from which we come!

 Webster, thank you for this. It means more than you know. Love, Sister.

Daniel Brown's Hot Wings

Daniel's Wings, Memphis in May 2011.

It's football season...one of the best served foods for game time is hot wings...Daniel's Hot Wings. 
I cover the table with butcher paper, throw a platter of D's wings and a roll of paper towels in the middle then back up. These wings are gone in minutes. Crispy chicken wrapped in a bold, spicy-sweet sauce that leaves just a hint of heat on your lips when you're done. Mmmm.

The Memphis in May Barbecue Contest isn't all about barbecue...there is an Ancillary Food Contest with a category of Hot Wings...and Daniel's team Slab Yo' Mama took 2nd Place in 2003 for their incredible wings. So, I'm not the only one who thinks D's wings are the bomb. I've been eating them for years now and finally got him to give me the recipe.  I was lucky enough to watch him make the sauce at the Playford Memorial Day Party ’07.

Thanks for the recipe Daniel...and good luck in May 2012, I'll be there to taste test myself.

Daniel Brown's Hot Wings
2 12-packs of chicken wings
The Sauce
1 stick butter
1 cup Frank's RedHot sauce
1/2 cup wooster (worcestershire)
1/2 tablespoon cayenne
1/2 tablespoon red pepper flakes
1 tablespoon garlic salt
1 tablespoon paprika
1 tablespoon Brer Rabbit molasses
Tony’s Cachere or Emeril’s Essence

Massage the wings with oil and Tony’s or Emeril’s Essence. Fry or grill chicken wings until crisp. Heat all ingredients in a sauce pan. Toss all and serve immediately.

Frying Wings

Naked Wings

Note from Daniel: If the sauce is too hot, either add more butter or more sweet (a little Aunt Jamima will work too).

Slab Yo' Mama: Donny Kwon, Courtney Leavitt and Daniel Brown