Halloween 2018 - Skeleton Time!

I bought these creepy skeleton plates last year for Halloween decorating and wasn't able to use them due to the broken foot which kept me sidelined through the holiday season! I put them to good use this year. 

Black tablecloth and napkins with silver chargers and napkin rings paired with a funky skeleton table runner set the tone for the entire table.

I love these plates!

And how about these creepy bony glasses?

The matching skull carafe is perfect for the table.

These guys are perfect for See No Evil, Hear No Evil, Speak No Evil!

I love hourglasses with the sand flowing through them. How about this one with dark gray sand?

Happy Halloween!  I hope it's full of treats and no tricks!

Hickory Smoked Beef Brisket

Sweet Harold got a wild hair and decided it was time to smoke a beef brisket. I know y'all are shocked that he turned his back (temporarily) on Boston Butts to have a turn with smoking that Moos instead of Oinks.

He started with a well-marbled 5 1/2 lb. beef brisket. While the smoker got up to its desired temperature of 200 degrees, he applied a nice layer of rub which I mix up every now and then. The rub is more or less equal parts of paprika, chili powder, granulated garlic, onion powder, black pepper, sea salt, and dried oregano.

Normally, for the pork, he will add water to the hickory chips and use what is called a wet smoke. For the brisket, he omitted the addition of water to the hickory and let it be cooked with a dry smoke.

The brisket was placed fat side up on the smoker rack and smoked six hours at a temperature between 200-210 degrees F. 

The brisket was allowed to rest for about 20 minutes before slicing. 

The end result? An extremely flavorful and tender brisket that was SO delicious served as sandwiches!

2018 Halloween Kids' Table

I am extremely proud of this table. My twin 7-year-old granddaughters and their 5-year-old sister took it upon themselves to decorate their own Halloween table this year.  I gave them free reign and they discussed and debated and chose everything themselves.

It was fun watching them decide who was going to be in charge of choosing what and how they were going to place everything.  I hope you like their table.

Savory Herb and Garlic Slow Cooker Chicken with Mushrooms

I had a first last weekend.  I went to the grocery store with no list. Actually, I went with no idea what was going to be on the meal plans this week. I found a variation of the Lipton Onion Soup Mix on the shelves and immediately I knew this was going to be a great meal!

Let's get the slow cooker out and start cooking!

1 1/2 lbs. boneless, skinless chicken breasts

1 large can of low sodium cream of chicken soup

1 envelope Lipton Savory Herb with Garlic

12 oz. sliced mushrooms

freshly ground black pepper

egg noodles prepared according to package directions

Spray the interior of the crockpot with non-stick spray.

In a medium bowl, whisk together the cream of chicken soup with the contents of the seasoning packet.

Spread a small amount of the soup mixture on the bottom of the crockpot.  Place the chicken breasts in a single layer and pour the remaining soup mixture over the chicken.

Top with the mushrooms and add freshly ground black pepper.

Cover and set to high for 4 hours or low for 6 hours.  Serve over egg noodles and top with chopped parsley.

Dining Out: Galveston Island, Texas - La Mixteca

While exploring the Historic Strand District of Galveston Island, we followed the first rule of dining out in unfamiliar surroundings:  Ask a local!  In this instance, I stopped a mail carrier and inquired where we could get some authentic Mexican food for lunch.  She hesitated a second and started telling us about a spot close to where the cruise ships disembark and that is popular with the tourists.  I stopped her and said, "No, we want to go where the people who live and work around here would go to lunch."  She smiled and happily gave us directions to La Mixteca located at 1818 Mechanic Street, Galveston, TX  77550.

We arrived at almost high noon, and the cheerful, brightly decorated dining room was full of diners.  Diners of every age and description: families with young children, businessmen and women, couples, landscapers, and a few (smart!) tourists such as ourselves.  You get the idea.  This truly is a neighborhood restaurant.

We were immediately served chips and salsa along with our menus. The chips were fresh, hot and had just the right amount of salt. The salsa would be considered medium to medium-hot with a nice amount of cilantro.

Note that if you order a soft drink, it won't be a fountain drink in a glass.  You will receive a canned beverage of your choice along with a glass of ice for $1.65.  There are no refills.

There's a wide variety of appetizers including guacamole, shrimp cocktail, and chile con queso.

The menu is full of the usual subjects of nachos, tacos, burritos, enchiladas, etc. There were several daily specials listed on a board in the dining room. The menu has fresh seafood options as well.

Sweet Harold chose the Enchiladas Gravy with Chicken served with rice and beans.  The chicken was tender, the sauce was well seasoned with a distinct chili flavor, and as you can see, there was an ample amount of cheese.  The rice was the average Mexican rice, as were the beans.

I chose the Beef Enchiladas Verde. Anytime, I can enjoy some authentic Chile Verde, I do. I loved their version.  Once again, huge servings and served sizzling hot which is always a plus. I really dislike when food is served lukewarm.

The menu also lists an extensive breakfast menu. No matter if you're hungry for breakfast or lunch, a visit to La Mixteca will leave you full and happy.

Korean Style Pork Chops with Kimchi

This is a very simple recipe for Korean Style Pork Chops. A flavorful marinade guarantees a tender and delicious pork chop. I served my chops over spicy kimchi. Kimchi is a spicy cabbage and vegetable mixture which is fermented.  It's also the national dish of Korea!

4 boneless pork chops

1/4 cup soy sauce

2 T. honey

1 T. minced garlic

1 t. sesame oil

2 t. grated fresh ginger

1 T. Sriracha hot sauce

black pepper to taste

1 T. olive oil

In a medium bowl, whisk together soy sauce, honey, garlic, sesame oil, and Sriracha.  Pour over the pork chops and let marinade for about 20 minutes.

Heat the olive oil in a large skillet over medium-high heat.  Add pork chops, without marinade, and cook for about five minutes.  When pork chops are nicely browned, turn over and pour in remaining marinade. Lower heat to medium and cook for another five minutes or so until internal temperature reaches 145 degrees.

Serve individual pork chops over kimchi and spoon the thickened sauce over the top.

Adapted from www.jocooks.com

Dining Out: Galveston Island, Texas - Pennie's Tex Mex Take Out

Recently, we were visiting Galveston Island while Hurricane Michael was barreling toward the Panhandle of Florida.  One morning I had walked out on one of the walkways that go out into the Gulf. I struck up a conversation with a local named Bernard.  As always where I am involved, the conversation turned to food. I asked for a recommendation on where we could get some tamales for lunch.  Without hesitation, he said, "Pennie's." He raved about their tamales and their mixture of beef and pork, he gushed over the perfect ratio of meat to masa, he did everything but escort me there right then.  So what were we to do but to try Pennie's?  Bernard, I have no idea if you will ever read this, but a million thank yous for your recommendation and a reminder to travelers everywhere to ask the LOCALS where to eat!

Pennie's Tex Mex Take Out is located in a neighborhood a few blocks off of Seawall Boulevard at 1713 37th Street, Galveston, TX  77550 (409) 765-5719.

Here's some information from their website:  In 1978 Israel and Connie Ochoa purchased Pennie's Meat Market. Connie, the matriarch of the family and a superb cook, started making tamales and Israel perfected his Barbacoa recipe. Pennie's had been an island staple till Hurricane Ike devastated Galveston Island in 2008 when business plummeted along with the population of the island. In 2016 the decision was made to reopen Pennie's. After an extensive amount of work we reopened on October 24, 2017, but with a twist. Pennie's Tex Mex now serves hill country style bbq with original rubs and sauces crafted by Louis, and the original tamales, barbacoa and menudo recipes from Pennie's Meat Market.   

I was told that you need to get there early to make sure you get tamales before they sell out each day. Sweet Harold adores tamales and couldn't wait until lunchtime to arrive.  True to Bernard's word, we found Pennie's a few blocks from our motel. Located right in the middle of a neighborhood, we entered the establishment and, yes, there was already a line three people deep.  Pennie's is an order at the counter take out spot, but they do have a small area outside with picnic tables and umbrellas where we chose to enjoy our meal.

The aromas were intoxicating.  Tamales are sold either half dozen ($6.99) or a dozen ($12.99).  Sweet Harold happily ordered a half dozen.  Salsa was offered, but he declined. The masa was moist and tender, and the beef/pork filling was very flavorful. The tamales were served hot, and I can imagine if I had a grandmother who made tamales, this is what they would be.

He also ordered a side of potato salad.  He took a bite and looked at me.  He took another bite and looked at me again. To my inquiry of WHAT?  He said, "If I didn't know better, I would think you made this potato salad."  I took a bite and had to assure myself that I HADN'T made it.  Lots of yellow mustard (just like I love), tender potatoes, and perfect seasoning.  A potato salad home run.

Longtime readers of the blog know I adore pulled pork, smoked ribs, and Boston Butts. However, I was more than eager to try their smoked beef brisket. After this sandwich, I realize I have never had authentic beef brisket. Look at the bark and smoke ring! I took one bite and knew I would not be wasting valuable tummy space on the bun.  I savored every single bit of this brisket without sauce. Although I'm sure their sauce is delicious, the brisket stood on its own.  

The briskets are slow smoked for 10-12 hours starting the day before they are sold.  After the briskets form a good bark, they're wrapped in peach treated butcher paper until they are done.  The briskets are then allowed to rest before slicing and selling.

The sandwich order comes with your choice of a 4-ounce side item, and I chose the pinto beans. See those pickled jalapenos?  Make sure you order those. 

The pinto beans are simmered with Pennie's special seasonings, and then at the end of the cooking time, fried bacon and cilantro are added. The sides are offered in 8 oz. ($2.50), pint ($5.00), and quart ($8.99) sizes. I happily ate every bite.

For dessert, we shared the banana pudding trifle. Delicious homemade custard layered with fresh bananas, vanilla wafers, and a creamy whipped topping. Once again, we ate (and loved) every morsel!

I had a great visit with the owners after we finished our meal. I wish our stay in Galveston could have lasted long enough to go back and try the ribs, link sausage, chicken, AND the barbacoa. 

The hours of business are listed as being open until 6 OR UNTIL THEY SELL OUT whichever comes first.  That says a lot.  If a restaurant is routinely selling out of food each day, you know that food is great and the owners are doing something right!

Sometimes you just need some Waffle House love and comfort

There's something special about Waffle House. You're greeted when you walk in the door like a long lost friend or family member finally arriving home to eat a meal with your loved ones. Last week, after a VERY long day of driving diagonally across the state of Louisiana from Galveston, Texas to Vicksburg, Mississippi, we found ourselves exhausted and hungry.

We checked into our room and headed to The House. As expected, we were welcomed and here is where the fun starts. First, thankfully, SWEET TEA was on the menu.

I knew I wanted a bowl of Bert's Chili. I've had it many times on my "all the way" scattered hash browns, but never by itself. Aleeshah, our server with a gorgeous smile, helpfully informed me that I could add two toppings. Jalapenos were a given and I asked if the cook would grill some onions for my second topping. She assured me that was a great idea.  

Sweet Harold chose his all-time favorite:  A sausage, egg, and cheese sandwich and scattered hashbrowns.  

Julius, the head cook, called to me from the grill and inquired if he had enough onions on the grill to suit my order. He had the perfect amount. Doesn't that look delicious for an exhausted and starving traveler?

In lieu of crackers, I asked Aleeshah if Julius would butter me some Texas toast and grill it for me. He overheard my question and suggested he make me a grilled cheese instead.  I'm not a huge grill cheese fan and rarely have had one I enjoyed.  He assured me I would love his grilled cheese.  I did.

If any of the Powers that Be at Waffle House read this blog post, rest assured that this particular restaurant is in great hands with Julius and Aleeshah as part of your staff.  

While we arrived tired and running on empty, we left full, content, and with spirits lifted after being enveloped in the Waffle House love.

We'll always remember our meal at this location.  

An unexpected detour.....

We were supposed to be on vacation this week at Mexico Beach, Florida. It's one of my most favorite places on earth.  As you know by now, the Panhandle of Florida has been virtually destroyed by Hurricane Michael.

We altered our trip by heading west to Galveston Island. I've been posting a few foodie teaser pics on Facebook this week. When I get home and settled a bit, I have MANY upcoming blog posts with so many restaurants to tell y'all about and to show you how to vacation (food wise) in Galveston.

I've been blessed to meet so many wonderful people this week who have come across my life's path.  People I would NEVER have had the chance to meet without this unexpected detour.

Be a little patient with me!  You're going to love the blog posts in the next few weeks.

Lolly

Charcuterie Night!

If you're not familiar with the term "Charcuterie" it's very simply a Meat and Cheese Board. The fun part is you can choose such a variety of meats, cheese, breads, crackers, and fruit. Let you creativity run rampant, set out a gorgeous spread, and invite friends over to enjoy. 

In the following pictures, I'll name some of the items I used to help give you an idea of things you can serve.

Top right corner is a bowl of spicy oysters crackers I made with oil, dry ranch dressing, a variety of seasonings and red pepper flakes. I also have dry salami, toasted slices of bread, pretzel crisps, sliced pears and apples, dried apricots, moondrop grapes, prosciutto, blue cheese, Irish white cheddar, pickled okra, Hatch chile cheddar, whole grain mustard, hot sopressa, and cornichons.  And because it's MY Southern Charcuterie Board, I added some deviled eggs!

The next photo we'll start in the upper left with toasted walnuts, a variety of pitted olives, Triscuits, black pepper coated salami, goat cheese, fig preserves, white Vermont cheddar, water crackers, sliced apples and pears, and Brie.

See those breadsticks next to the pickled okra?  Rosemary garlic flavor and they were delicious!

I hope these photos have inspired you to hose your own Meat and Cheese (and fruit and bread and crackers!) party.