Super-Healthy Krunchy Kale Salad

Super-healthy krunchy kale salad is good for the body and easy on the eyes.

Super-healthy krunchy kale salad is good for the body and easy on the eyes.

This salad is very easy to make and it’s a great introduction to kale for people who are convinced they don’t like greens. It’s also damn good for you, kale being chock full of vitamin K, vitamin A, vitamin C, vitamin B6, calcium, magnesium, folate, iron, dietary fiber, thiamin, and protein. So now you have no excuse for not eating this salad!

To make the salad take a bunch of Tuscan kale (the kind with the very dark green, petal-shaped leaves that are flatter than the standard curly-leaf kale) and pull the leaves off of the stems. The stems can be quite bitter and are too chewy to be pleasant anyway, so discard the stems. Wash the kale thoroughly in cold water and then spin dry in a lettuce spinner (or drain and pat dry very well with a clean towel. With a sharp knife chop the kale into relatively fine shreds. Don’t worry about it being uniform; nobody’s judging you on your kale-kutting. Put the kale into a mixing bowl and squeeze one lemon over it. Add two tablespoons of extra virgin olive oil, one garlic clove (smashed and finely minced), about a teaspoon of kosher salt, and a bunch of cracked black pepper. Using your hands toss everything very well. Let the salad sit in the refrigerator for at least one hour.

After an hour or so add a half cup of finely sliced red cabbage, a half cup of crushed pita chips (I use Waleed’s brand.), a quarter cup of crumbled aged manchego cheese, about two tablespoons of crushed almonds (slivered is fine), and about a tablespoon of chopped cilantro. Toss it all together and then check your seasoning — adjust salt and pepper to taste. Now eat it! And feel that healthy goodness course through your body.

Frito Pie, Y’all!

20130517-103948.jpg

Would you believe that Frito pie is actually good for you? Well, it ain’t.

Frito Pie has been on my mind of late. The warm weather has me conjuring up thoughts of State Fairs and picnics and baseball games and other specifically American outdoor events that suggest foods eaten out of hand and foods that defy all conventional “healthy-eating” sensibilities. Frito Pie is one food that fits both criteria — it’s portable and well, disposable, and it’s virtually devoid of any redeeming nutritional value. However, it is super-yummy in all its gleefully white-trashy, grease-bomby way. I like it! It reminds me of my youth and my Southern ties, of hot weather and festival foods.

Now there’s a school of Frito Pie theory that suggests a baked casserole sort of construction, like some kind of bastardized Tex-Mex lasagna or ghetto-style enchiladas. Sure, you bake a bunch of Fritos (and no other corn chip is acceptable) with chili or ground beef with cheese and salsa and you know that’s going to be tasty treat. But to me that’s not really Frito Pie even if it kind of resembles a pie; to me Frito Pie is the so-called “walking taco” whereby you cut open a snack-sized bag of Fritos (the one and only) and you dump into it some hot chili (preferably beanless), some grated cheese, some sour cream and then maybe some other garnishes like jalapenos, hot sauce, chopped scallions, guacamole, etc. You scarf that down with a plastic fork (or spork, if you should be so lucky) and wash that down with an ice-cold PBR or Dixie (or Shiner Bock, if you should be so lucky) and that’s good eatin’, y’all!

For an afternoon snack today I made a totally delish Frito Pie. Because I had only a large bag of Fritos, I put it into a plastic deli cup and I ate it with a plastic fork. This presentation approximated the portability of eating out of a greasy plastic bag but was way neater. It went a little something like this….

  • 1 cup of Fritos dumped into a 16-ounce plastic container
  • 3/4 cup of basic meaty beanless chili put on top of that
  • 1/2 cup of grated “Mexican-style” cheese (jack & cheddar) scattered over the hot chili
  • 1/4 cup sour cream dumped into the container slightly off to the side
  • 1/4 cup chopped fresh avocado, dumped into the container slightly off to the side
  • 1 tablespoon chopped cilantro put on top
  • 1 tablespoon chopped green onion, on top
  • 1 teaspoon (or more!) hot sauce. I used Cholula, which is awesome.
  • stick a plastic fork in it
  • eat!

So, if you’re hankering for something that isn’t remotely healthy, try some Frito Pie. You can’t live on vegan kale salad alone, ya know!

20130517-104031.jpg

But it sho is yummy!

I’ve included a basic chili recipe. This is simple chili not meant to be eaten as a main course but to go on top of hot dogs, burgers, and things like Frito Pie.

Basic Chili:

  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • salt and pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped red or green bell pepper
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon flour
  • 1 cup beer
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup beef broth
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon brown sugar
  • 1 teaspoon dried oregano or marjoram
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cayenne

To make the chili melt the butter with the oil in a 4-quart heavy-bottomed pot set over medium heat. Turn heat up to high and add the ground beef. Season beef with salt and pepper to taste and brown well. Add the onions and garlic and cook for a couple of minutes until softened. Add tomato paste and cook that, stirring around, until fragrant, about 15 seconds. Sprinkle the flour over the beef and onion mixture and stir well. Add beer and cook until the alcohol smell has dissipated. Add all remaining ingredients. Stir well to combine. Bring to a low boil and then reduce heat to low. Simmer for a minimum of 30 minutes, stirring occasionally. I like to cook it gently for at least an hour until everything breaks down nicely and the excess water has evaporated. Keep in mind that this chili is better the next day, so plan ahead if you can.

Today’s Salad: Supercrunch!

20130516-133115.jpg

It’s getting warm, which means it’s time for Today’s Salad!

Today’s salad is a precocious, super-crunchy combination iceberg lettuce, Upland cress, radicchio, celery, French radishes, Persian cucumbers, Kumato brown tomatoes, chopped up aged Beemster cheese, and crushed crunchy pita chips (from Waleed’s). The dressing is lime juice, white wine vinegar, honey mustard, white honey, extra virgin olive oil, kosher salt, and white pepper.

It was delicious and texturally fun. And great on a warm day!

Today’s Salad: Poached Egg & Arugula

20130514-162145.jpg

Honestly, a poached egg improves just about anything!

Today’s salad is a healthy little number. I poached an egg and perched it atop a mound of wild arugula, chopped cooked turkey bacon, shaved red onion, and little croutons made from toasted Ezekial bread (a sprouted-grain loaf). The dressing is a simple combination of a little white wine vinegar, dijon mustard, lemon juice, agave nectar, and extra virgin olive oil. A scattering of chives and bit of bright green basil oil completed the dish. It was light and lovely.

Easy Tasty Vegan Pizza

IMG_1461

Spicy veggie (and vegan) pizza is a snap to make.

This isn’t much of a recipe post, but more of a suggestion. I whipped up this lovely vegan pizza the other day and it exceeded expectations. Now I’m not a vegan (I’m OMNIVOROUS, baby!) and my tolerance for fake vegan cheese has its limits, but this pizza, notwithstanding the “cheddar-style” rice-based “cheese product” that melted inconsistently over the top, was just dynamite. I’m not going to measure it all out for you this time, but this what I did, more or less.

I had half an Italian eggplant, which was peeled. I diced the eggplant and salted it with a sprinkle of kosher salt. I let that sit for about 20 minutes and then I rinsed the eggplant and dried it well by squeezing it gently with a paper towel. I then sautéed the eggplant in olive oil until nicely browned. Also, I blanched some Tuscan kale in boiling salted water for two minutes. I dropped that into an ice bath to cool it down and then I drained it. I chopped it up nice and fine. I then chopped a little onion and browned that quickly in a pan. I preheated the pizza stone in my oven for 30 minutes at 550ºF (do it on a sheet pan, totally fine).

I took a nice, very flat whole wheat pita and I drizzled a little bit of olive oil over one side. I then spread over it a little homemade tomato sauce (a good jarred one is fine) and then added sparingly a little of each topping: kalamata olives, cooked eggplant, sautéed onions, blanched kale, fresh tomatoes, and pickled jalapenos. I added a few torn pieces of pre-sliced cheddar-style rice (or soy) cheese. I baked it on the pizza stone for about ten minutes. It was, how you say, AMAZEBALLS!

IMG_1460

Yummy and satisfying.

Roasted Paprika-Rubbed “Rock N Roll” Chicken Wings

IMG_1529

Overnight marinating makes these wings super-flavor-flav!

You guys know how much I just LOVE chicken wings, don’t ya? To give you some idea I’ve already published five other posts about wings and I’m sure I’ve alluded to wings in at least six other posts (I’ve linked to the good ones below.) There’s not much more I can add to the pre-existing wing conversation; however, I will reiterate that I absolutely love crisp & chewy skin, I adore the moist tender meat within, and I find irresistible what I like to call the “primal gnaw”, that nearly instinctual desire to chew cooked meat off of bones, using only your hands, in a greasy-fingered manner that recalls primitive man. It’s primal and messy and communal and well, fun.

My usual M.O. when making wings is to par-cook them; first I’ll bake them at a low temperature until about 80% cooked and then I’ll fry them until crisp. This two-pronged approach yields perfectly crisp wings every time. However, cooking them this way means you can’t really infuse the chicken itself with a lot of other flavorings (dried spices and marinades will dissipate the instant the wing hits the hot oil) and you need a finishing sauce of some kind to add some zest — classic Buffalo sauce, bbq sauce, honey-soy sauces, etc. I love the sauces, don’t get me wrong, but the longer the wings are saturated with sauce the father away they get from the skin-crunch ideal.

And of course you can achieve very flavorful wings with other methods — low-oil skillet-frying, grilling — but they don’t come close to deep-frying for crispy skin. I wanted a wing that was shot-through with flavor but came close to the great crispity-crunchity of fried wings. After a little tinkering I found a method that was worth sharing: high-heat roasting wings that have been coated with a moist dry rub, finished under the broil. The results were awesome — crisp and flavorful with no moist sauce to undercut the crunch. I ended up drizzling the still-hot wings with a wee bit of honey and they were AWESOME!

You’ll need:

  • 12 largish chicken wings (tips removed) cut into 24 individual pieces
  • 2 teaspoons smoked paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground sage
  • 1 tablespoon mirin (Japanese cooking wine) or anything similar
  • 1 tablespoon soy sauce
  • 3 tablespoons vegetable oil, plus a little extra when you cook them
  • honey for a last-minute drizzle

Now do this:

Put the cut wings into a large mixing bowl. Mix all the dried spices together and dump it over the wings. Using your hands coat the wings thoroughly with spices. Add the mirin, the soy sauce, and the oil. Coat wings thoroughly with wet ingredients and stick them into a ziploc bag. Wait impatiently for 24 hours. Preheat oven to 525º.

Place wings on a rack set over a sheet pan. Roast wings for 10 or 12 minutes or until the edges of the wings look crisp but not charred. Remove the pan from the oven and allow them to rest for about 15 minutes. Set the oven to broil and place a rack about six inches from the heating element.

Drizzle a little vegetable oil on the “up-side” of the wings. Broil 1 or 2 minutes or until nicely crunchy and a bit charred. Flip the wings and repeat the oil and the broil. Congrats! Your wings are finished.

Drizzle with a little honey if you wish.

Why are they called Rock N Roll Wings? Why not? They rock.

Check out my earlier wing-related posts:

Crispy Wok-Fried Wings: https://spencerhgray.wordpress.com/2013/01/13/crispy-wok-fried-chicken-wings/

Honey-Ginger Chicken Wings, Again: https://spencerhgray.wordpress.com/2011/10/27/honey-ginger-chicken-wings-again/

Late-Night-Guilty-Pleasure Wings: https://spencerhgray.wordpress.com/2011/08/25/late-night-guilty-pleasure-chicken-wings/

Chicken Wings & The Primal Gnaw: https://spencerhgray.wordpress.com/2011/07/23/chicken-wings-the-primal-gnaw/

It’s Game Time:     https://spencerhgray.wordpress.com/2011/02/03/its-game-time/

Tapas Partay!

20130428-114130.jpg

A little blurry, but oh, what a spread!

Last week Regina and I had a couple of great friends over for an early dinner. Well, all dinners are early when you have an infant, but luckily our friends are obliging and understanding. Of course when I put out a spread like this of course they are obliging! Mitch supplied the wine and Stef made a excellent blueberry pie to finish the meal with.

Starting from the bottom left and travelling a meandering path up the table in a vaguely clockwise direction the dishes are as follows: garlic aioli with a touch of saffron, garlicky sautéed mushrooms, paprika-dusted fried chicken wings, roasted purple cauliflower with shallots and a hit of sherry vinegar, marcona almonds, pickled peppadew peppers (say that five times fast!), lightly sweetened olive oil crackers (in the wax paper), assorted olives, patatas bravas (crispy fried potatoes), grilled lamb riblets, grilled ribeye with roasted garlic, lobster with saffron sofrito, grilled bread for pan con tomate, membrillo (Spanish quince paste), assorted cheese platter including cabrales, idiazabal, some kind of hard Basque cheese that I’ve forgotten the name of, and some nice Spanish chorizo (not to be confused with the Mexican stuff), clams with garlic and white wine and diced chorizo, and finally at the bottom right a plate of hand-shaved slices of one of the world’s great cured meats — Jamon Iberico “pata negra” — a dry-cured ham made from these cute little black pigs that feast on acorns.

Eating like this — with a wide assortment of small plates with complementing and contrasting flavors and textures and colors — is so enjoyable and delicious and fun and communal that I wish we could feast like this every night! I’d be 300 pounds, but I’d be happy as a clam cooked with white wine and chorizo.