Broccoli Cheddar Frittata

I like to maintain a well seasoned cast iron skillet for recipes like this. To make this even more tasty use free range eggs, and use a really good sharp cheddar or other sharp flavored cheese, even feta, and serve with fresh sliced tomato wedges.

Ingredients:

• 8 eggs
• 1 T olive oil
• 1 small red onion, sliced (about 3/4 cup)
• 2 cups chopped, steamed al dente, broccoli
• 1/4 tsp. salt
• Freshly ground black pepper (to taste)
• 1/2-3/4 cup shredded extra-sharp Cheddar depending on personal taste.

Directions

1. Whisk the eggs well, add a bit of water or milk to make it lighter (about 2 T)
2. Start by steaming the brocolli 'til al dente, then drain well and pat dry. In a 10" well seasoned cast iron skillet, heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 3-5 minutes and add in the broccoli. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle evenly with the cheese.
3. Meanwhile, preheat the broiler. Place the skillet under the broiler about 3-4 inches from the heat, until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
4. Cut the frittata into wedges and serve. Garnish with fresh tomato wedges.

4-6 servings

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Grilling Season: Tasty Cajun Rub

As noted earlier, this is grilling season, and here's a recipe I've found handy. It's easy to play with the quantities to alter the taste to your own preference.

Cajun Rub

I don’t know about you, but I really enjoy a Cajun seasoned, lightly smoked pork loin, or boneless, skinless chicken breast. This recipe is one I like to use for pork, and chicken (chicken w/out barding with garlic)


1 T. salt, coarse (kosher or sea)
2 T garlic powder
2 T onion powder
2 T thyme, dried
2 T. oregano, dried
2 T paprika
1 T file’ powder (ground sassafras root)
1 T black peppers, freshly ground
1 to 3 tsp cayenne pepper, or to taste


Combine all the ingredients in a jar; twist the lid on airtight, and shake to mix. Store away from heat and light for up to 6 months.

Makes about 1 cup; enough for 6 to 8 pounds of meat or seafood

If I’m doing a pork loin, I like to bard it with slivers of fresh garlic, before liberally rubbing with the above mix. About 1 large clove to 2 lbs. of pork loin. If you can control the heat, start with it at high, then reduce it as soon as the meat is placed in the smoker, otherwise just use moderate heat. Cook ‘til done.

What’s nice about this is that the leftovers can be sliced very thin (less than 1/8 in.), reheated, and served on a nice heavy roll with your favorite sharp cole slaw (heavy on the onions in it, w/ a bit of dill).

Barbecue Chicken with Homemade BBQ Sauce

Who likes BBQ chicken? Here's a chance to impress your friends and family. I prefer the cajun seasoning to cumin, but to each their own. Regardless, it's good.

Brine:

• 2 quarts water
• 1 tablespoon sea salt
• 1 Tbl. brown sugar
• 2 garlic cloves, smashed with the side of a large knife and minced
• 4 sprigs fresh thyme
• 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Barbecue Sauce:

• 2 slices bacon
• 1 bunch fresh thyme
• Extra-virgin olive oil
• 1/2 onion, chopped
• 2 garlic cloves, chopped very fine
• 2 cups ketchup (try to find ketchup without high fructose corn syrup)
• 1/4 cup brown sugar
• 1/4 cup molasses
• 2 tablespoons cider vinegar
• 1 tablespoon dry mustard
• 1 teaspoon ground cumin (or chili powder for milder flavor) or substitute cajun seasoning for cumin
• 1 teaspoon paprika or smoked paprika if available
• Freshly ground black pepper

Directions

1. I like to assemble the brine the day before (gives the flavors a chance to meld), in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
2. Meanwhile, make the sauce. Chop the bacon and mince the thyme . Heat about 2 tablespoons of oil in a large saucepan over medium heat. Cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basting the legs.
3. Preheat oven 375 degrees F.
4. Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Serves 6 ( or 3 really hungry)

Grilled Zucchini Rolls with Herbs and Cheese

This is the time of year when we're into grilling. Here's a nice opportunity to do a locally sourced offering (plus lemon juice & olive oil). Hope you enjoy it.

Ingredients

• 3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• Pinch freshly ground black pepper
• 1 1/2 ounces soft goat's cheese
• 1 tablespoon freshly minced parsley leaves
• 1/2 teaspoon lemon juice
• 2 cups baby spinach leaves
• 1/3 cup basil leaves

Directions

1. Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
2. In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
3. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

This recipe makes about 4 servings.