BRAINPAN LEAKAGE

Yeah, I’m a YES fan… Pretty hard to be my age and NOT at least be familiar with YES. And, yes, I’m “sorta” kyping the title of this blog entry from YES. Although the actual title of the song wasn’t quite right, so I had to dig a little deeper into the lyrics.

And now, I probably need to stop saying yes so much…

The truth is, my heart isn’t actually broken. To be perfectly honest, it isn’t even mortally wounded, nor is it shattered, cracked, dinged, chipped, or otherwise severely damaged. I will say, however, that my feelings are just a bit hurt. Not irreparably, but definitely a little dab. But, I have to admit, I saw it coming. In fact, I’ve seen it coming for better than a decade now. Screaming headlong in my direction, on its way to bowl me over without apology.

But, for any of it to make sense, as usual, I need to start at the beginning…

Christmas season last – that being 2009 – it was time to set about doing the limited shopping. I say limited because E K and I only trade small gifts – after all, I shower her with gems and such all year round. But all seriousness aside for a moment… Really and for true… We only buy small gifts for one another, and the rest of the budget goes to the O-spring and the nieces & nephews under the age of 18. It’s an overall family decision and it works well.

Now, in recent years, the O-spring has decided that perhaps she should purchase gifts for us as well. This is pretty neat in and of itself because it’s one of those hallmarks of growing up. Of course, we didn’t make her go out and get a job. She just saves up her allowance for a couple of weeks and then we supplement it a bit if necessary. Normal parenting stuff.

So… Christmas 2009 the O-spring kept joking around and telling me that she was going to buy me some BBQ’d ribs as a gift. Along came “national present opening day” and sure enough, there was a box under the tree with my name on it. When I dug into it I found that my daughter had definitely inherited my sense of humor, for while there were no actual BBQ’d ribs in the box, there were in fact two very important items which hinted at such:

A high-heat resistant silicone basting brush and a bottle of Carolina style BBQ sauce.

And, as I said, the munchkin’ inherited my sense of humor. She had executed this joke of her own accord, with only the absolute necessary help from E K – i.e. driving her to the store, etc…

So, we had a good laugh. Then, we decided that as soon as the weather was nice and I had some free time, we would do the Dad and Daughter BBQ thing. We would get ourselves a slab of ribs and have at it.

This past weekend just happened to be the one.

I was on schedule with my manuscript, the predicted weather was to be absolutely lovely, and the supermarket had ribs on sale. O-spring and I planned it and for the entire week I looked forward to it. After all, I’ve been trying to get the kid interested in cooking forever and she hasn’t really taken a shine to the idea. She finally seemed like this was something that just might hold promise where such was concerned. Plus, I would get to spend quality time with the kid, doing something fun…

The Q’ing day came round, and her friends starting calling. I didn’t think anything of it at first. After all, we had plans… Then, I found myself standing at the grill with a rack of ribs, a pair of tongs, a silicone brush, and a bottle of Carolina style sauce.

And, a beer. By the time all was said and done, several actually.

Because you see, there was no O-spring to join me in the Q’ing of the ribs. Her friends and social life took precedence over the plans of the day. Eventually, she came back. But, she was still hanging with her friends. E K convinced all of them to play Boccie Ball in the back yard where I was “manning the grill”, which at least put her in the general vicinity. However, as far as the ribs went, I was on my own – until time to eat them, of course.

I was just a little bit devastated, hence the multiple beers…

I’ll get over it. I’m a big boy, and I am well aware that this is just the beginning of a long string of dented feelings. Like I said, I’ve known it was coming since the day she was born. Hell, I was a kid once myself, so I know what it’s like, and I’m certain I hurt my parents feelings in similar ways as well.

But, she’s arrived at that age where her developing social life is all important, and E K and I, as her parents, are sort of like ATM’s that talk back but don’t say anything important – at least, as far as she’s concerned. That’s just how it goes and something I have to accept. Doesn’t mean I have to like it, of course, but there’s little I can do to change it.

Now, I just have to sit back and bide my time… After another decade passes by – or maybe just a little more –  she’ll come back around and realize Dad is an okay guy to hang out with. And, when she does, I’ll find a sale on ribs, Carolina style BBQ sauce, and a bag of charcoal.

With a little luck, maybe I’ll still have that silicone brush she gave me for Christmas in 2009.

More to come…

Murv

As you are all well aware, E K  and I celebrated our 22nd anniversary on Halloween this year. Many of you already know there is a long and involved story behind the courtship, wedding, and our forgetting that costumed kiddies would be knocking on our door during the ceremony – the ceremony and reception were both held at our house. For those of you who may be new to this blog, you can read about it here (if you so desire) – The Mahwage Blogs

The other thing you long time readers know is that I am the cook in the family and that the kitchen is my domain. On our anniversary we usually go out for dinner, but sometimes circumstances dictate that we stay in for the evening. Such was the case on this recent Halloween 2009.

But, stay in or no, we are talking about Evil Kat here and a celebration of my 22 years of indentured servitude to her redheaded evilness, so obviously dinner needed to be something special or terrible and horrible things would happen to me.

So, I fixed a dinner fit for an Evil Redhead and all was good. After said meal,  being ecstatic that I would live to see another day, I posted the following Facebook status update:

Much to my surprise comments were flying left and right with folks jokingly begging invites to my house. However, among the comments were also requests for the recipes, and one of them came from Reverend Alicia Lyon Folberth who wanted to know if she could include them in an upcoming cookbook being produced for her temple.

Since many of my dishes are created spur of the moment, I didn’t necessarily have a recipe at hand and wasn’t quite sure where to start, especially since a good portion of this particular meal relies simply on knowing how to cook a steak. However, after ruminating a bit I managed to jog my memory enough put something on paper for her. And, since there were many others who won’t have access to the cookbook proper, I thought maybe I’d post the recipes here.

Besides, if her supreme evilness decides she wants this again I might need to refresh my memory with my own blog…

E Kay’s 22nd Anniversary Dinner

Irish Whisky Marinated Ribeye Steaks with Crab, Feta, and Herb Butter
Grilled Vodka-Lime Portabello Mushrooms
Steamed Broccoli

(Serves 2 – adjust ingredients as needed for larger group)

INGREDIENTS:

2 Good Quality Trimmed Ribeye Steaks – I prefer Black Angus, dry aged

2 Large Portabello Mushrooms

1 Large Head Fresh Broccoli

1 6 oz Can Lump Crabmeat (Unless you have access to fresh)

1 4 oz Container Crumbled Feta Cheese

1 Large Head of Garlic

Sun Dried Tomatoes

1 Fresh Lime

¼ Lb Sweet Cream Butter (1 Stick)

2 Tbsp Sweet Cream Butter

Olive Oil

Worcestershire

Vodka

Pepper Vodka (Optional)

Bushmills Irish Whiskey

Dark Brown Sugar

Salt

Pepper

Paprika

Basil (Dried)

Onion Powder

INITIAL PREPARATION:

The following should be done 2 to 3 hours prior to cooking

For The Crab-Feta Mixture –

Soften ¼ Lb (1 stick) butter. Drain crabmeat and place in bowl with softened butter and 4 ounces of crumbled feta cheese. Add dried basil, 2 minced garlic cloves, 1 Tbsp minced sun dried tomatoes. Mix until fully incorporated. Refrigerate.

For The Portabello Mushrooms –

Remove stems and gills from mushrooms. Clean and rinse in cold water. Pat dry. Place in bowl. Add juice of one lime, 2 minced garlic cloves, and ¼ cup olive oil to cup and mix well. Pour over mushrooms, seal bowl and refrigerate.

For The Broccoli –

Rinse, chop into florets, peel and chop stem. Rinse again, drain, refrigerate.

For The Ribeye Steaks –

How far ahead you do this step is entirely dependent upon the level of flavor you are seeking from the whisky marinade. I suggest 3 hours, however, I have done it at 30 minutes for a milder flavor or even as long as 8 hours for a stronger flavor.

Mix 3 Tbsp dark brown sugar with 4 ounces Bushmills Irish Whisky. If necessary, microwave for 10 – 15 seconds in order to gently warm and fully dissolve sugar. Place steaks in a shallow dish and Spoon one fourth of the mixture over steaks. Flip steaks and spoon another one fourth of the mixture over them. Reserve remaining Whisky marinade. Cover and refrigerate steaks unless you are going to be cooking them right away.

COOKING:

Remove all items from refrigerator 30 to 45 minutes prior to cooking.

Place broccoli in steamer basket and steam in covered pan with 2-3 inches of water. OPTIONAL: Add an ounce of pepper vodka to the water as well. Melt 2 Tbsp butter. When finished steaming, drizzle broccoli with melted butter, salt and pepper to taste.

Heat a grill pan or stainless steel skillet and add 2 to 3 tablespoons olive oil. Using tongs, sear mushrooms in hot oil, approximately 5-7 minutes per side. Remove mushrooms to shallow dish. To the hot skillet add remaining marinade from bowl and 2 ounces vodka. Deglaze pan. Allow to reduce by ¼ and pour over mushrooms.

30 minutes prior to cooking drizzle both sides of ribeye steaks with Worcestershire. Season liberally with onion powder and paprika. Salt and pepper to taste. Drizzle with remaining whisky marinade. Preheat Oven to 500 degrees or use broiler if you prefer.

Quickly sear steaks in cast iron or all metal skillet, approximately 3 minutes per side. In the center of each place a generous dollop of the crab-feta-butter mixture. Place skillet in oven or broiler and cook to desired level of doneness.

Allow steaks to rest 5 minutes before serving.

Quickly, while meat is resting, separate oil and grease from the liquid in the skillet (I have a separator cup I use). Discard grease and oil. Place skillet over high heat, return juices and 1 ounce bushmills to pan and deglaze. Reduce by ½ and pour over steaks immediately before serving.

Notes:

Multitasking is a pre-requisite, as you will end up doing all of the above simultaneously.

Mix tall vodka tonic with twist of lime for your spouse and one for yourself.

Eat your dinner.

Clean up kitchen.

Hand out candy to trick or treaters while working jigsaw puzzle with wife and daughter.

Have pre-purchased Ben ‘n Jerry’s for dessert.

You will likely have some of the crab-feta-butter mixture left. I generally will use it for a crostini or on crackers.

More to come…

Murv