Cream Cheese Sugar Cookies

More cookies? Oh yeah! This cookie was a big hit last Christmas, with kids and adults alike. They are easy to handle, hold their shape, are easy to cut out with your best fancy cookie cutters, and have a light subtle taste, which stands up to all the decorations you can pile on. Depending on the size of the cutters, you can easily get about four to six dozen cookies from each batch. The dough can be made ahead of time and keeps well in the frige for about a week. It makes for a fun afternoon with friends, grandchildren, your own kids of any age, neighbor kids, or be creative and design your own cookie art all by yourself!

CREAM CHEESE SUGAR COOKIES - adapted from the Pillsbury Doughboy (hee-hee!)
1 cup sugar
1 cup unsalted butter, softened at room temp.
1 package cream cheese 3 ounce size, softened at room temp.
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 large egg yolk
2 cups unbleached all purpose flour
Cookie decorations: colored sugars, frosting, royal icing, jimmies, sprinkles, dragees, etc. as desired

In the bowl of a KA mixer with the paddle attachment, or a large bowl, combine ALL ingredients EXCEPT flour and cookie decorations. Beat until light and fluffy. Add the flour and mix well. Be careful not to overheat mixer by adding in flour a bit at a time. Scrape the bowl frequently while mixing. Shape dough into three disks. Wrap tightly with plastic wrap twice and refrigerate at least one hour or overnight.

When ready to bake cookies, heat oven to 375 degrees F and remove only one disk from the frige. Leave the other two in the frige until ready to work. On a lightly floured surface, roll out dough with a rolling pin, starting at the center and rolling out, north to south, east to west, to about 1/8-inch in thickness. Place about 1/4 cup of flour onto a saucer. Dip cutter into flour and then cut out desired cookie shapes. With an offset spatula, place the cookies on a sheet pan lined with parchment paper. Decorate with colored sugar, if desired.

Bake for about 6 to 10 minutes, check about halfway through the baking time and turn sheet pan back to front, to prevent overbrowning and oven hot spots, do not "burninate" these cookies (but they still taste good!). Gently remove from parchment paper onto cooling racks. You can use the parchment over again, allow pan to cool first, wipe off any cookie crumbs, then place next batch ready for baking. If desired, decorate cookies with frosting, royal icing, etc. when completely cooled.
THINK BLUE!

Soft Batch Chocolate Chip Cookies

George, my baking buddy, got me thinking about those packaged soft cookies that were all over the market and on TV years ago. I like crisp cookies, but these are tender and have a deep flavor, mostly from the addition of molasses and the use of both baking soda and baking powder. So here's another treat to include with our holiday collection. They're great for cookie exchanges, hostess gifts, office treats, or a late nite snack with a glass of milk from "Da-Iry" --- yum!

SOFT BATCH CHOCOLATE CHIP COOKIES
Makes about 4 dozen

1 lb. unsalted butter, softened at room temp.
2 large eggs
2 tablespoons molasses
2 teaspoons vanilla or paste
1/3 cup water
1 1/2 cup granulated sugar
1 1/2 cup brown sugar
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon plain salt
5 cups all purpose flour
18 oz. (1 pkg. plus 1/2 pkg.) semisweet chocolate chips
Optional: 1 cup chopped pecans

Preheat oven to 375 degrees. Line two sheet pans with parchment paper. Cream the butter, eggs, molasses, vanilla and water in mixer bowl with paddle attachment or by hand in a medium sized bowl, until well combined. In a large bowl, sift together the sugars, baking powder, baking soda, salt and flour. Combine the wet ingredients into the dry ingredients. Add in the chocolate chips and pecans, if desired. With a melon baller or iced teaspoon, scoop the dough into 1-inch balls and place on parchment paper about an inch apart, to allow for spread. Bake for about 8 minutes, rotating pan about halfway through, until lightly browned on the edges, do not "burninate" and overbake. That will make them crispy instead of soft. Remove from oven and place on cooling racks. These are similar to the famous Keebler cookie.

Think Blue!

Well, this has been one heck of a year with my Boys in Blue! I had high hopes for a great year, but never did I expect anything like this, clinching a spot in the playoffs. Now my question is --- what happens next? We are still tied with SD, and are still in the Wild Card spot. Oh Lucy, somebody splain, pleeze! I will have to wait for the LA Times Sports page, either online after midnight, or if I hit the sack early, I will read it tomorrow in print. Whatever happens, I am soooo happy. There's a Rally scheduled at the Universal City Walk on Monday, check the paper for details.
GO DODGERS!

The Hat

I mentioned in my last post that after eating at The Hat, I sat down to watch "Cooking Showdown" on KSCI Channel 18. We shared the famous and deadly chili cheese Fries, and I ate half a double dipped pastrami. Let me explain, this is the famous Southern California burger stand pastrami sandwich, not your deli stacked sandwich on rye, which in all fairness is another very good sandwich, just not the same. I've been to a few places outside of So.Cal. and they don't make pastramis anywhere else like they do out here. When Monica comes out to visit, The Hat is first place on her list.

The Hat is one of the oldest burger joints in the area, the original opened in 1951. Chronis on Whittier Blvd. also makes a pretty darn good pastrami, and the best chili dogs, and I must give them credit for still being around. But The Hat is closer to the house, so that's what we chose. My cousin even worked at Chronis through high school. And for the record, Dirty Vegas filmed their video for "Days Go By" at Chronis, the one where the guy starts break dancing out in front of the burger stand. How cool was that to see Chronis on MTV!

Ever since I was a kid, I've enjoyed these juicy dipped pastrami sandwiches, and The Hat makes a good one. They long ago abandoned the denser heavier French roll for a much larger and softer one, and they increased the price to $6.29, but they still serve a very generous sandwich. The freshly sliced French roll is dipped (or not!) into the steaming hot au jus, slathered with mustard, layered with pickle slices, and then thinly sliced lean pastrami is piled on. Anymore, I can only eat half, if I want to enjoy any chili cheese fries and still be able to breathe! I told you this story so you would understand that it really and truly had to be some spectacular food on "Cooking Showdown" for me to even think about any food after a meal from The Hat. It was that good!

THE HAT
locations throughout Southern California
Upland, Temple City, Simi Valley, Brea, Lake Forest and more!
PS---Wouldn't THE HAT pastramis be the perfect ballpark food at Dodger Stadium? It could happen!

Bagels That Grab A Woman's Heart!

La Vida Dulce LOVES cooking shows! Some more than others. I also love bizarre TV. Stuff nobody watches but me. Many years ago I got hooked on a soap opera called "Tokyo Housewives" that was followed by a cooking show in which a battle was waged between two chefs over a featured food item, like sea cucumber. It was the original "Iron Chef" now shown on FoodTV. Both shows displayed English subtitles, I loved watching them. It was charming to hear the English and French culinary terms on the cooking show. Then suddenly "IC" was taken off the air. I actually called the local station, Channel 18, and asked what happened. It seems that there was a dispute over the rights to the English translations and subtitles so that was that. Well, I was very happy to see "IC" back on the air, but those cheesy voice-overs are the worst. I rarely watch it anymore, it's annoying to listen to the silly overacting and giggling. Put the subtitles back, please!

Well you can imagine my delight, while scrolling the through the guide, to discover another Japanese food program called "Cooking Showdown" on Channel 18. OMIGOD it is fabulous!! Two teams of spectators who decide the winner, two chefs, two different takes on the same meal item, this week---sandwiches! One team chose to make a fried fish filet sandwich with freshly caught suzuki fish. The other team made a Norwegian smoked salmon sandwich on a fresh bagel. The bagel team called their sandwich the "Jennifer Lopez" and the suzuki team called theirs the "Mariah Carey" which had both teams laughing. Me too! Ask yourself, what would JLo eat? Elaborate preparations were made, they even smoked the Norwegian salmon onstage in a stainless steel smoker that had me envious. These were the most spectacularly executed plate presentations, and both teams of spectators were anxious for a bite of either one. It made me hungry too, and we had just been to The Hat!

The best part of the show is a behind-the-scenes look at the featured "Showdown" foods. Cameras were on board the tiny fishing boat that hooked the suzuki, which is one of the most expensive types of fish. We were then treated to a visit to the popular "Bagel Cafe" and watched fresh dough being made into bagels. They made it clear that only imported American flour was used. I was surprised to learn that they didn't boil their bagels for a very long period of time. A longer boil creates a chewier bagel and they said Japanese jaws are not as strong as American jaws! Then the baker announced that these bagels "grab a woman's heart!" --- so help me, that's what the subtitles read! They went on to explain that since there is no fat in these bagels, women love them. The bagels looked delicious, slightly chewy outside, soft and fluffy inside. Customers couldn't get enough.

After the two sandwiches were presented, the spectators voted, and the suzuki fish sandwich won. That meant that the spectators who voted for the bagel sandwich didn't get to eat! All they could do was look on with sad faces and watch the other spectators devour their food, and then the show was over. Bizarre TV indeed, and I loved it. La Vida Dulce can't wait for another "Cooking Showdown" next weekend. I found a cooking show that grabbed my heart!
NOTE: You can watch "Cooking Showdown" in the greater Los Angeles area on KSCI Channel 18 at 8pm on Saturdays.
THINK BLUE --- GO DODGERS!!

Basic Biscuit, Cocoa and Playdough Mixes

Here it is, September is almost gone already, and that means it's time to get myself into gear for the holidays. Once a week La Vida Dulce will be posting some of the basic mixes, formulas and recipes we have used throughout the years. It helps to have these on hand, that way we can get moving and be done with one product or gift, then move on to the next. Today we feature two mixes using nonfat dry milk, plus a fun playdough recipe for the kids. Older kids with some basic kitchen knowledge can handle this one, but PLEASE supervise them, accidents can happen, even I have recent kitchen scars. Younger kids can help out with measuring, (a wonderful way to teach math!) but safety comes first. Have fun!

BISCUIT MIX (something like that big yellow box)
2 lbs. or about 8 cups unbleached all purpose flour
1 1/2 cups instant nonfat dry milk
1 tablespoon plain salt, not kosher
1 1/2 cups shortening

In a very large bowl stir dry ingredients until well mixed. With a pastry blender or large fork cut in the shortening until well blended. Store in an air-tight covered container, keep at about 70-75 degrees F. Use within one month. Makes about 10 cups.


COCOA MIX
5 cups instant nonfat dry milk
1 cup granulated sugar
3/4 cup quality cocoa powder,
Ghiradelli or Hershey's Dark are good choices
tiny pinch of salt
Additional flavorings:
1 teaspoon ground cinnamon
OR
2 teaspoons instant espresso powder
Whipped cream
Marshmallows

Mix nonfat dry milk, sugar, salt and cocoa together in a very large bowl with a whisk. Add flavorings as desired. Store in an air-tight covered jar.

To make 1 quart of chocolate milk or hot cocoa, add 3 cups of plain water to 1 1/2 cups cocoa mix in a heavy saucepan. Heat just to boiling. Lower heat and continue to cook for 3 minutes, stirring constantly, set the timer. Serve in mugs or large cups for hot cocoa, top with whipped cream or marshmallows, if desired. For a quick cold chocolate milk drink, chill before serving. To make only one cup of hot cocoa, use 6 tablespoons of cocoa mix in a mug and add 3/4 cup boiling water, stir.
NOTE: This mix makes a nice hostess or gift exchange present. Include the directions on a gift card.


HOMEMADE PLAYDOUGH
1 cup unbleached all purpose flour
1 cup plain water
1 tablespoon canola oil
1/2 cup plain salt
2 teaspoons cream of tartar
liquid food coloring

IMPORTANT NOTE: Please remember to supervise at ALL times when cooking with children. DO NOT WALK AWAY, PET THE DOG OR ANSWER THE PHONE! Be the adult in charge, not next of kin on the accident report. Seriously.

To make playdough in the desired color, add a few drops of food coloring to water, or add more for a deeper color. Combine all ingredients in a heavy saucepan, stir with a wooden spoon. Cook mixture on medium heat until it begins to leave the side of the pan, just as with choux paste. Let cool, remove from saucepan, and place in a tightly covered plastic container, or ziplock bag. Place in refrigerator for about 30 minutes before using, it may be too warm for small hands to use. Keep in the frige when not using, and throw it out if it gets too dirty. Will last for about one month. So you know when it's past its prime, write the date playdough was made on a piece of tape and stick onto the side of the container. Make a couple of batches in several colors. Be creative, get out the rolling pins, cookie cutters, wooden sticks, whatever. But if you want to add flavor extracts, remember it may entice kids to eat the playdough. It's up to you. This is great fun to make with your kids or grandkids!

Chef Robert Wemischner Featured On C2C

Chef2Chef.net is one of the best places for seriously curious cooks, chefs, bakers, and all who possess more cookbooks than they can remember. Today on the Chef2Chef.net Foodservice Daily page, Chef Bob Wemischner, my baking and pastry instructor, is featured this week with recipes from his book "Cooking With Tea" and he is also the featured chef on the National Honey Board site, click on their foodservice tab. He is absolutely brilliant, a dedicated teacher, knowledgeable, supportive, and he inspired me to continue my studies. I will never forget the day he showed us how to make apple strudel so thin, you could read the newspaper through it. The finished product is on top, covered in confectioner's sugar. Next, Chef Bob is rolling out the strudel dough on to the linen tablecloth I liberated from the Culinary Arts storage room downstairs. Had to promise a slice of strudel to someone in return. That's my bakeshop partner, Elaine, brushing on the eggwash. She is an awesome lady. Good thing I finally learned how to upload these pictures, and good thing I ordered the CD with my double prints! One of these days I will figure out how to link to other websites. (Duh, Mom! I can hear my kids say!) Until then go read about him for yourself on Chef2Chef.net. Better yet, check it out on Amazon and go buy his books. Many thanks to Chef Bob!

Seriously Fresh Fruit Cobbler

We are very fortunate have fresh seasonal fruits available in Southern California, especially the wonderful stone fruit. Some of the peaches and nectarines have been spectacular, and many pitchers of white sangria were filled with slices of them this summer. So before they are completely gone, we needed to have one more dessert featuring these delicious stone fruits. I found this recipe about two years ago (gosh I forget where!), and it is one of the best old-fashioned fruit cobblers I've tried, simple, quick and delicious. Canned fruit will make a decent enough substitute for the fresh juicy peaches or nectarines, but seriously, fresh is best. Seriously.

SERIOUSLY FRESH FRUIT COBBLER - serves 6 to 8
Fruit:
5-6 medium fresh peaches or nectarines peeled and sliced,
the white ones have been exceptional this year
1/2 cup granulated sugar
1 tablespoon fresh lemon juice, Meyer lemon preferred

Batter:
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup unbleached all-purpose flour, King Arthur is a good choice
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk, use the real deal
ground cinnamon, optional
whipped cream or ice cream for garnish

Preheat oven to 375 degrees F. Place sliced fruit in a medium bowl, sprinkle with sugar and lemon juice and allow to set for about 30 minutes. Pour the melted butter into a 9"x13" baking pan and set aside. In another medium bowl, combine flour, baking powder, salt, sugar. Make a well in the center of the bowl and add the milk. DO NOT OVERMIX, gently fold together. Pour batter over the butter. DO NOT STIR. Trust me, yes, you've heard that one before, but you will be rewarded for your resistance to stir. Add the macerated fruits with the juice and again DO NOT STIR. See, you're getting the hang of how simple this is to make. Sprinkle a bit of ground cinnamon over the top of the cobbler. Bake till it gets golden brown, about 30 to 40 minutes or until it is done. It will be very moist so no point in checking with a toothpick. Remove and cool in pan for about 30 minutes before serving. To garnish, serve with a spoon of whipped cream or a big scoop of good ice cream.
NOTE: If you are using canned fruit, you need two 15 ounce cans of sliced peaches, including the juice, or use any other canned fruit, same size cans. No additional sugar or lemon juice required. If you are using fresh, be sure to peel the fruits, leaving it on makes the fruit somewhat bitter tasting. Decrease the sugar if the fruit is seriously sweet already.

Wow! And You Heard About It Here First!

Check out the L.A. Times food section today, go to latimes.com/food and on the front page is the lead article "Wow, what a deal!" My dear friends of La Vida Dulce, I recently wrote about the hot dogs at Costco and an entire post was dedicated to that wonderful fish taqueria, Tacos Baja Ensenada. Can you believe it, seeing these favorites of La Vida Dulce on the pages of The Times? And I was going to include Fosselman's Ice Cream in Alhambra in an upcoming post. Can't get enough of their pumpkin ice cream, available in the fall. Well, you heard about it here first. Keep watching, more good stuff to come!

Back To School

I can't believe it, it's time to get back to school. Good thing it's on Saturday mornings, I certainly don't want higher education getting in the way of my life. (Oh sure, like I have my calendar booked solid!) I still don't know where the summer months went. Seems like last week I was planning on pruning the roses and picking the figs before the birds got to the good ones. Needles, our iguana got the few small figs I picked for him. Yes, and just in time for Russ Parson's article in the Food Section this week about glorious California figs. Gosh, how I love that man! He is one of my food heroes who inspired me to go to culinary school. It was his roasted lamb technique and his snickerdoodles that made me a fan forever. We even used one of his recipes in baking class. That's high praise indeed.

Well, the summer has turned out to be pretty awesome. Except for the loss of my beloved Nikk the Pomeranian, things have been good out here at the old 1950's ranch style house. I'd complain about a few things, but oh big woo! Like who would listen anyway? I am grateful for a whole lotta stuff. Shadow, our seriously injured kitty, has healed up quite well. He's back to his sweet self, acting like the same doofus he was before his unfortunate accident. At this very moment, he's attacking a floral arrangement in the living room. What a guy!

My Bums are in first place right now. Maybe we won't have to wait till next year. Hey, it could happen! Regardless of the outcome of the playoffs, it's been a relatively good season. It could have been worse, and it has been much worse. So I keep praying and THINK BLUE---Go Dodgers!

We have tried out some new desserts, and a few new ingredients. My baking buddy George says the new Nestle Chocolatier makes some pretty darn good tasting cookies. It was his idea to make the Chocolate Covered Cheesecake on a Stick. Thanks dude, you're amazing, what a treat! Unfortunately, like Shakira says, the hips don't lie. They scream out the number of calories in every wickedly delicious bite! So it's a good thing we can share with our neighbors and Lauren's family.

More good news, Chef Gordon is recovering from surgery and I am looking forward to seeing him soon. I also heard from Elaine, and hope to see her as well.

Nope, didn't get the new food processor, postponed the Vegas and San Diego trips for a couple of months, and forget about St. Louis this year. And Hawaii. It also would have been nice to visit NYC and go with Calvin Trillin on the Chinatown Walking Tour. There will be another time for all that travel, just not right now.

Michael says he'll upgrade my computer for me, so that will save a ton of money. And he's looking for a decent cheap digital camera. A good food blogger needs to display the wares, show off the goods, and make dazzling presentations.

Alice was kind enough to organize a beautiful memorial for my nephew, on what would have been his birthday. It was touching to see how much he was loved by so many of his friends. I loved hearing the stories about him, all the fun he had with his friends back in the old neighborhood where he grew up. That's the way I'd like to remember him, happy, playing the guitar, singing for everyone. And of course the food we shared was outstanding. Antipasto salad, garlic bread, pasta, pizzas, cupcakes and ice cream, what a feast! My nephew would have loved it when we lit the candles on our cupcakes and sang happy birthday to him. Rest in peace.

We have a new baby in the family this summer and another baby is on the way in the fall. That makes me a Great-Auntie three times in about a year! Monica is well and happy, my beautiful son-in-law Jim is too. Michael is busy with work and his computers. And Lauren. My life, this Vida Dulce, yeah, it really is pretty sweet. Can the Gingerbread Houses, Holiday Cookies, Rum Cakes, Tamales, Pozole, Turkey, Standing Rib Roast and Ciabatta Stuffing be too far away? Nah, thank God!

Frozen Cheesecake on a Stick

It's time for the Los Angeles County Fair again! And time for more food on a stick. I've seen some strange ones, some messy ones, but this summer the idea of cheesecake on a stick caught my interest. Combining chocolate, a dense cheesecake, and the convenience of a portable dessert, it's nearly perfect. If you want, you can go ahead and bake your own cheesecake, but my kitchen gets around 90 to 95 degrees these days, with no end in sight. Melting the chocolate only requires a few minutes on the stove, placing a Pyrex bowl over a saucepan with hot water. This dessert makes good use of the frozen cheesecakes sold at Trader Joe's, one of Michael's favorites. Thanks to George for mentioning this dessert.


Cheesecake on a Stick

1 (8-inch) frozen cheesecake (Trader Joe's is best for this)
1 (12 ounce) package milk chocolate chips
2 tablespoons vegetable shortening
1/2 cup chopped nuts of your choice
or toppings like brittle chips, jimmies, mini chips
8 Popsicle sticks

Line a baking sheet with wax paper. Cut cheesecake into 8 equal wedges.
Make a 1/4-inch horizontal slit in the center back of the crust of each
slice of cheesecake with the tip of a knife. Insert a wooden craft stick
through the slit, halfway into each slice. Place the slices on the baking
sheet, cover pan completely with plastic wrap, and freeze overnight.

Melt the chocolate chips and shortening in a bowl set over simmering water, on low heat, stirring constantly. Remove bowl from the heat and spoon over the cheesecake slices, holding the wedge of cheesecake carefully over the bowl by the stick, coating completely and allowing the excess chocolate to drip back into the bowl. Before the chocolate hardens, sprinkle 1 tablespoon nuts or toppings over the top of each and return to the baking sheet; freeze for 1 hour, or until the chocolate and cheesecake are frozen. Makes 8 servings.

Nestle Chocolatier

There's a new chocolate on the shelf. Visit www.verybestbaking.com/products/chocolatier to view the new products from Nestle. There are a few recipes on the site, but I expect to see a lot more. Just what I needed, more chocolate!

Diane's New Backyard

I was sad to hear Diane demolished her "Happy Hula Hut" which was the site of many good parties years ago. But when I visited recently, and saw the changes she has made, it was absolutely unbelievable. The whole yard looks like a vacation paradise. She has been hard at work, with the help of a few good men, and her new backyard is amazing. I've been to expensive hotels that don't even come close to this place. It is so beautiful. Fire pit, tikis, spa, and new outdoor furniture that makes my living room look like a catbox. A gorgeous deck and patio that practically covers the whole yard, new sod, and palm trees. Then she went out and bought a brand new shiny stainless steel BBQ grill with all the bells and whistles, the kind of BBQ that makes big grown-up men go all misty-eyed and drool with envy. I talked to her on Thursday and she's still working on putting in more tropical flowers and shrubs.

This article by Chet Flippo on CMT.com describes the kind of BBQ that I know she'd love to throw. Diane would add her white zinfandel, and more Toby Keith. I would bring tequila, limes, freshly made salsa, fresh tortilla chips, and a big antipasto platter. I like most of the same music choices as Chet, but maybe add songs from Buck and the Man in Black, God rest their souls. I'd also add songs from Miss Patsy, Miss Loretta and Wynonna. You've got one helluva menu here, thanks Chet! This post is dedicated to Diane and her beautiful new backyard---Whoo-Hoo!!

From CMT.com
NASHVILLE SKYLINE is a column by CMT/CMT.com Editorial Director Chet Flippo.
BARBECUE, BEER & COUNTRY MUSIC
A Recipe For An Ideal Country Summer Saturday
Here's the recipe for a perfect Nashville country Saturday afternoon. Take five or six pounds of baby back ribs. Slice them into manageable little
racks of two or three ribs each. Marinate them overnight in the refrigerator in a big baggy full of a solution of olive oil, wine vinegar, minced garlic, lemon juice, a dollop of honey mustard, a dash of Worcestershire sauce, salt, pepper, rosemary, basil and sage.

In a separate baggy, marinate some chicken thighs -- the only chicken part that smokes well -- and some sausage links of your choice. Me, I prefer chorizo. Meanwhile, soak three or four handfuls of mesquite and hickory wood chips in a coffee can of water for a couple of hours before smoking.

You have invited some friends to come over at about 5 o'clock. Put the coals in the smoker at about 3 o'clock, soak them in lighter fluid for a minute or so and then light them up. When the flames finally settle down, in an hour or so, and the coals are white hot, sprinkle the wood chips over the coals and start arranging the goodies on the racks above the coals and fill the smoker's water pan with water and the remaining marinade. Put the ribs on the lowest rack, because they need a little more love and heat and attention from the hot smoke. I've got vertical rack inserts, so the smoker holds more ribs. Put the chicken and sausage on the top rack and put the cover on and prepare for a lovely aroma to begin wafting out.

Put your music on, because the early birds will show up around 4 to "help." Here's a sample Saturday afternoon barbecue soundtrack: Alan Jackson's "It's Five O'Clock Somewhere" and "Livin' on Love," Willie and Waylon's "Good Hearted Woman," Waylon's "Luckenbach, Texas," Willie and Toby's "Beer for My Horses," Willie's "Whiskey River," Dwight Yoakam's "Guitars, Cadillacs," Ralph Stanley's "Dim Lights, Thick Smoke and Loud Loud Music," George Jones' "White Lightnin'," Flatt & Scruggs' "Foggy Mountain Breakdown," Shenandoah's "Next to You, Next to Me," Merle Haggard's "I Think I'll Just Stay Here and Drink," Jerry Reed's "Amos Moses" and "Caffeine, Nicotine, Benzedrine (And Wish Me Luck)," Kenny Chesney's "When the Sun Goes Down," Jerry Lee Lewis' "Drinkin Wine Spo-Dee O'Dee" and "What's Made Milwaukee Famous," Jerry Jeff Walker's "Up Against the Wall Redneck Mother," George Strait's "Living and Living Well" and "Designated Drinker," Kinky Friedman's "Get Your Biscuits in the Oven and Your Buns in the Bed," Ray Wylie Hubbard's "Screw You, We're From Texas," David Allan Coe's "You Never Even Called Me by My Name," Brad Paisley's "Alcohol," Little Feat's "Sailin' Shoes," Shooter Jennings' "Fourth of July," Alan Jackson's "Pop a Top" followed by Jim Ed Brown's original, Webb Pierce's "There Stands the Glass," Delbert McClinton's "Two More Bottles of Wine" followed by Emmylou Harris' version and "Amanda" by Don Williams followed by Waylon's version.

Bring out bottles of chilled La Crema chardonnay and Ecco Domani pinot grigio and some Ferrari-Carano merlot and a tub of iced down longneck bottles of Beck's beer.

Pull a few of those big ol' ripe red and yellow tomatoes from your garden, and slice them up and serve them with some little slabs of fresh mozzarella cheese you got at Wild Oats when you ran out on your lunch hour Friday. Drizzle the tomatoes and mozzarella with some good olive oil. Sprinkle with shredded fresh basil leaves from your garden. That's your appetizer.

When the ribs and chicken and sausage are ready, serve them with some Publix New York Style potato salad. Forget that southern potato salad with eggs all in it. New Yorkers do know how to make tater salad, after all. Face it. May as well have some Publix cole slaw for those finicky people who demand green vegetables.

After you've all eaten everything you possibly can, bring out a plateful of paletas (those tasty Mexican fruit popsicles you also bought Friday on your lunch hour at that little paleta store on 12th Avenue South). And bring out a bottle of Maker's Mark and some cracked ice and spring water and a mason jar of 'shine. And some cigars. Light something up. Live life.

Share the love. Give it to a stranger. You're s'posed to share it with your friends.
Article by Chet Flippo.

Summer Mango Muffins

My last visit to Costco, which was about two years ago, came to over $200.00 and all I wanted was to pick up double prints. YIKES! How did all that stuff get into my oversized shopping cart? I never renewed my card. The best Costco products are actually outside, the hot dogs, the cardboard pizza, and that sticky sweet soft-serve swirl ice cream cone. With a relatively small household, we no longer have the need for mass quantities of goods. But Michael and Lauren are taking their relationship to another level---doing Costco shopping together! They really did pretty well, and one of the benefits of their adventure was bringing home a case of mangos. These mangos are juicy and full of flavor. We did the usual smoothies and fruit salads. I'm doing a salsa for a roasted pork butt tomorrow. But I took these sweet mangos to another level and came up with some lovely muffins, adapted from a recipe by Curtis Aikens. Moist and delicious, and with some dried cranberries and pumpkin seeds, they are great with a cup of coffee on these cool mornings.
Many thanks to Michael & Lauren for the mangos!

SUMMER MANGO MUFFINS - adapted from FoodTV Curtis Aikens
1/2 cup brown sugar
1/4 cup granulated sugar, if needed
1/2 unsalted butter, room temp
2 large eggs
1 cup fresh mangos, peeled, pitted and mashed
1/4 cup pumpkin seeds or diced nuts, your call
1/2 cup dried cranberries
1 cup King Arthur unbleached all-purpose flour
1/2 cup King Arthur white whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg

Preheat oven to 350 degrees F. Generously grease a 12-cup muffin tin or coat with a non-stick spray. Check the mangos for sweetness, and leave out the 1/4 cup granulated sugar if the mangos are sweet enough. Cream the butter and sugar till light in color. Add the eggs and beat until fluffy. Add in the mashed up mangos, seeds, cranberries and mix till combined. Sift together the dry ingredients and add to the mango mixture, stirring by hand. Do not overmix. Fill each of the muffin tin cups 2/3 full. Bake for 25 minutes or till muffin springs back when touched. Let cool for 10 minutes in muffin tin, then remove to cooling rack.
Makes 12 muffins.
Note: Mix the muffin batter and refrigerate overnight to bake them in the early morning. The cranberries become softer and the spices will blend together nicely.

Never Enough Chocolate!

Can you believe it, I finally baked something this week! Thanks to the "June Gloom" that finally arrived, these cool mornings are perfect for entering into my A/C deficient kitchen. That's OK, I found out that my neighbors with A/C must suffer with their outrageously high Edison bills. Well, I deserve to be rewarded for my energy conservation and my sweaty forehead. Bring forth the baked desserts!

This chocolate delight is adapted from the new Pampered Chef booklet, Fall/Winter 2006 Season's Best Recipe Collection. Although there are quite a few steps, it is still fairly simple. Such a decadent sweet, it has a rich chocolate toffee flavor, and will make an excellent treat for the holidays coming up soon. Is there ever enough chocolate? Neh-vah!

CHOCOLATE PECAN LATTICE TART - adapted from Pampered Chef

1/3 cups chopped semi-sweet chocolate
1 tablespoon unsalted butter
3/4 cup finely chopped pecans
3/4 cup firmly packed brown sugar
1 egg, room temperature
2 tablespoons light corn syrup
1/2 teaspoon vanilla
1 package refrigerated pie crusts, not the frozen one in a pie tin
Ice cream, optional
Additional pecan halves and chocolate for garnish, optional


Preheat oven to 375 degrees F. In a large microwave safe bowl, melt the chocolate on high 20-40 seconds, stir, then nuke again for an additional 20-30 seconds. Stir until smooth. Add the pecans, brown sugar, egg, corn syrup, vanilla, whisk and set aside.

Place one unrolled pie crust in the center of a lightly floured pizza pan or baking stone, set aside. Unroll the second crust onto a cutting board and gently fold in half, do not crease. To make the lattice strips cut into strips about a half-inch wide using a crinkle edged cutter, if available.

Spoon the chocolate mixture onto the center of the crust on the pizza pan, gently spreading it out to a circle, but avoiding the edge. Carefully twist the lattice strips and place over the filling, placing the longest strips in the center. Twist the remaining strips and place across, forming a lattice pattern. Fold the edge of the crust over the strips and pinch to seal. Add pecan halves between the lattice strips, if desired.

Bake for 25-30 minutes or until crust is golden brown. Remove from oven and let cool slightly, then cut into wedges. Serve slightly warm with a scoop of ice cream if desired, Ben & Jerry's Heath Bar Crunch is my personal fave, and drizzle melted chocolate on top.
Serves 12 or more, this is a very rich dessert!

Frozen Key Lime Cups

I love Ina Garten's books. Everything is very clear, precise, with great photos and presentations. Her show on FoodTV doesn't get as much play as some of the other less-qualified unmentionable ones who seem to be hogging up the whole channel. And I don't mean Sandra Lee---anyone who comes up with new cocktails in every show deserves a hearty SALUD! from La Vida Dulce. In an effort to find a Key Lime dessert that didn't require baking and heating up this house, I knew I could count on Ina for this simply fabulous, quick, light, and delicious take on the famous Florida pie. We went for a no-bake crust, a cooked egg yolk base, and calorie-wise individual portions, leaving out the whipped cream topping, which make this dessert just the right finish to a Big Salad dinner. Lauren loves it!

FROZEN KEY LIME CUPS - adapted from the Barefoot Contessa
16-18 galletas Marias crackers
6 extra-large egg yolks
1/4 cup sugar
1 can sweetened condensed milk, 14 oz. can
2 tablespoons finely grated lime zest, divided
3/4 cup fresh lime juice, divided, about 4-5 limes
cupcake papers
cupcake tins
whipped cream, optional

Line two cupcake tins with 16-18 cupcake papers. Press a Marias cookie into the bottom of each. Don't worry if it cracks, it will be fine. Set aside.

Combine the egg yolks with 1/2 cup lime juice in a small saucepan. Set over a larger saucepan with simmering water. Constantly whisk over medium heat until it comes up to 140 degrees F and becomes thicker, not curdled. Take off heat and set aside.

Place the egg mixture into the bowl of an electric mixer fitted with the whisk attachment and mix on medium speed. Gradually add the sugar, then add the remaining lime juice, 1 tablespoon of lime zest, and pour in the sweetened condensed milk. Mix on high speed for 5 minutes until thickened and slightly fluffy.

Spoon mixture into the prepared cups, almost to the top, and distribute the mixture evenly. Garnish each with a bit of the remaining lime zest. Cover each pan completely with plastic wrap and freeze 4-5 hours or overnight. Serve topped with whipped cream if desired. Makes 16-18 cups.

Tropical Storm Chris & Sangria Blanco

Sounds just like me, one minute a full-on storm approaching hurricane strength, the next minute only a mild tropical depression. We don't live in the path of such terrible storms but we had a heat wave like I've never been through before. Como un horno! Inside this oven of a house, with no A/C, it was hovering around 95-98 degrees in the early evening. Poor kitties, they looked like Salvador Dali paintings, melting and stretched out on the floor. I stayed out in the patio at night with Needles the Iguana, who is happy as all heck in this heat. It was cooler outside than in the house! This week has seen cooler weather thank goodness.

Although it seemed the right time to indulge, a cold beer or boozy cocktail only made me more uncomfortable and sweaty. What to do in this awful heat besides drinking gallons of water? Ah, enter in the Sangria Blanco! There are many recipes out there, and it's becoming a very popular choice. And no wonder, it is refreshing, not too sweet, and makes use of some delicious summer fruits available right now. To make a virgin Sangria Blanco, substitute a bottle of Martinelli's Sparkling Apple Cider and a half a two-liter bottle of lemon-lime soda for the wine and booze. My namesake storm may not have enough huffing and puffing to become a true hurricane, but this Sangria Blanco will take the edge off any sweltering weather system. Salud!

SANGRIA BLANCO
2 bottles inexpensive white wine - Riesling, Pinot Grigio, Sauvignon Blanc
or what you have on hand (we liked the fizziness of the Riesling)
1 can frozen Welch's White Grape & Peach concentrate, undiluted
4 oz. vodka, peach flavored or plain
3 white nectarines or peaches, unpeeled and sliced
1 small lime, sliced
1 small basket of fresh raspberries, frozen
Crushed ice, store bought
(it makes a big difference when presented to your guests)

Prepare the fruits. Place the raspberries in a plastic ziplock bag and freeze for about an hour. Slice the white nectarines and the lime. In a very large glass pitcher combine the wine, the vodka and half the can of frozen concentrate. Use the remainder for another pitcher or to mix a virgin Sangria Blanco. Stir and add the nectarine and lime slices, place covered in the refrigerator. Can be made the day before serving. When ready to serve, fill wine glasses with clear ice and a few frozen raspberries. Pour the Sangria Blanco in each glass, and with tongs, gently add a couple of the white nectarine and lime slices. Serves about five or six. Or more if you share.

Will Ferrell's Chonies

Ever since he dressed up as an over-grown leprechaun on Conan O'Brian, I wondered about that boy. He was singing in the style of a lounge lizard, slinking around the guest sofa in tiny ill-fitting green gym shorts, and he ended up on top of the desk, right in Conan's face. It was both hilarious and icky. In the interest of good taste, La Vida Dulce says ya basta, cochino, sin verguenza! Enough with the tighty whitey chonies and pasty white flesh already. Does he have to run around like that in every movie? OK, don't answer that, but I have grown tired of seeing him do the same thing over and over. And it's time somebody told him to stop it. Will, por favor, for the love of God, won't you please wear some grown-up chonies for a change? In fact, keep all your clothes on until you get a spray-on tan. In honor of his new movie, where the loco does it again, here's the appropriately titled Honey Nut White Fudge.

HONEY NUT WHITE FUDGE - adapted from Nestle

1 1/2 cups granulated sugar
1 can evaporated milk 5 oz. size
2 tablespoons unsalted butter
2 cups mini marshmallows
2 cups white chocolate chips
1 1/2 cups honey roasted nuts, divided
2 teaspoons vanilla

Line an 8 or 9-inch square pan with foil, letting it extend over the edges of the pan, to make the fudge easier to remove when done.

Combine sugar, milk, and butter in a heavy saucepan. Bring it to a full rolling boil on medium heat, stirring constantly. Don't answer the phone, pet the dog, or walk away. Boil for 4 to 5 minutes, continue stirring constantly. Remove from heat.

Add the marshmallows, chips, and one cup of the nuts, and vanilla. Stir vigorously for 1 minute, until the marshmallows are melted. Pour into the pan. Coarsely chop the rest of the nuts, sprinkle on top and press them into the fudge. Cover with plastic and refrigerate until firm. When ready to serve, lift from the pan and cut into squares. Makes about 36 to 49 nutty squares, depending on how you cut them.

Bloomingdale's One Day Sale Today

I love this store! It only happens a few times per year, so get out there and shop. Or go online and check out the Bloomingdale's one day home sale. Save 20% to 75%! My first home dept. purchase a couple of years ago was my KitchenAid Heavy Duty mixer, and I could not believe this sale price---$199 plus shipping! WOW! This is the very same mixer we use in culinary school. And I have never seen it this cheap anywhere. I love mine, and as long as I keep the setting at #2 when kneading dough, it works just fine. Other great buys are the sheets, towels, the Cuisinart food processor, and the Le Creuset Dutch ovens. But this being the Summer of Shadow, I have to wait till the next Bloomingdale's home sale, which usually comes around Christmas time. Ah, the things we do for love.
(No home items at the Beverly Center)
Sale ends Sat. July 29th. Call Bloomingdale's toll-free at 800/555-SHOP
Open a Bloomingdale's account and get an extra 15% off!

Mexicatessen

My first job was working at Mexicatessen in Monterey Park. The original location was taken over by the construction of the 60 Pomona Freeway (gee that sounds like a Douglas Adams book!) along with the tiniest library in the world, and the oddest place, a trampoline park. It was essentially a series of deep pits dug into the ground, then somehow trampolines were set up over them. You could rent time jumping on the trampolines, but it got boring. Good thing the freeway took over the space. My older sister worked there at the original Mexicatessen, a small restaurant run by a husband and wife. While in junior high, I started working at the new location and worked there until college. Starting pay was $1.25 per hour and I thought I was rich.

Everything but the flour tortillas was made on-site. Corn tortillas, tamales, two kinds of refried beans, chile colorado, chile verde (the hottest stuff on earth!) all of it like homemade, not quite your grandma's but pretty close. It was fun to get the corn tortilla maker running, the husband was in charge of that task. Those were the best tasting tortillas, fresh and hot, white corn only. I loved watching the owner as she made the chile rellenos by hand. She eventually let me make them a few times. Beef and bean burritos were 35 cents. Tacos were 25 cents, same as the taquitos. If you wanted, you could buy the ingredients to make burritos at home, pints and quarts of beans and meat, rice and the big monster tortillas. You could even buy grated cheese by the pound. It was my entrance into the food industry, and I am glad for that experience. My only complaint was the days when I had to clean the walls. She gave me a bottle of ammonia and a rag, that's all. Yuck!

The Mexicatessen was eventually sold to another couple, and they have added new menu items. I stopped by this week and picked up something for Michael and me. I couldn't believe it, $3.95 for a chile relleno burrito. It still tasted good, but wow, the prices sure have changed since my school days.
Mexicatessen
830 S. Atlantic Blvd.
Monterey Park CA 91754
626-281-2514

The Summer of Shadow

Shadow is our adopted kitty, or rather, he adopted us last year. A tiny little black fluff of fur, he was screaming at me when I picked him up and he purred his way into our hearts. Oh heck, what's another one to add along with Nikk the old Pomeranian (who has gone away, we hope to Dog Heaven), Needles the iguana, and Penny Lane the Siamese kitty who allows us live here with her. Gramps even liked him, and he often slept at Gramps' feet, purring and hogging all the covers. (All the animals loved Gramps!) Shadow has a way about him, he's kind of a doofus but a very charming one. I have never seen a cat play fetch or play with kids the way he does. We all just love this guy.

He was getting over a cat fight injury when a couple of nights ago he slipped out the front door and into the street. I heard the horrible thump and saw him scurry into the neighbors' yard. It was dark and I couldn't find him under the bushes. I went in to get a flashlight, but when I got back outside he was gone. Michael and I looked everywhere, but after a couple of hours we finally went inside. I couldn't sleep. The next morning, there he was on the back patio, in Nikk's old dog bed, bleeding but moving around. We couldn't believe he was still alive. Michael caught him, wrapped him in a towel and we put him into the pet carrier. The vet's office was open early, and they took him in right away. No broken bones, no internal injuries, just his tail. It was at that point I lost it, and cried like an idiot.

I am happy to say Shadow is alive and well, minus his fluffy tail, and with a couple of stitches on his cat fight wound. Thank goodness we took him in, it was really much worse than a simple scratch, requiring two drains. And pink bubble gum baby medicine. His appetite is good, and last night I gave him some diced up pieces of Juan Pollo, which he gobbled it right down, even with the conehead strapped onto his cat face. Penny Lane won't go near him, but she never tolerated him anyway. This morning he's moving around much better, and eating like the munch monster he really is.

He's going to be fine, but our Shadow will NEVER be allowed to go outside again. With everything he needed done, it came to a small fortune. Like there went my Vegas vacation, a new blender, a new food processor, and a new bathing suit from Omar the Tentmaker. Oh well, that can wait. It's the Summer of Shadow, and like George on Seinfeld, he's starting his summer recuperating. Thank God the vet takes payments.
How Vida Dulce is that!

Tag, You're It!

I got tagged! It's a list of five things in the freezer, closet, purse and car. Here goes:
Freezer - mango/watermelon ice pops, frozen pizza dough, heart shaped ube cake, fresh frozen raspberries, and buttercream icing

Closet - Dodger cap signed by McCourt, Scarlett O'Hara Barbie, dwindling collection of Christmas decorations, old Nikes, and a beloved official Green Bay Packers Cheesehead given by my son-in-law (he really knows how to impress!)

Car - small change in the cup holder, tissues in the console, parking stubs from the Olympic lot, torn window shade (sorry Michael), and a discount coupon for Chinese buffet in Alhambra

Purse - lipstick (you never know!), Vet bill (more on this later), two lottery tickets, Pilot G-2 gel pens blue & black, and Listerine Pocket Plus fresh citrus flavor (all that garlic takes a toll on my love life)

TAG! --- now Froggie @froggies-lilypad.com is up next!

Happy Birfcake to Monica and Mango Lime Bars

Happy birfcake to you! She is such an awesome lady and I am very proud to be related to her. It has been too hot to bake, even early in the morning, the kitchen never gets cooled off. But in her honor and in honor of the island paradise she calls home, we have today a refreshing no-bake treat, cool and sweet, just like Monica!

NO-BAKE MANGO LIME BARS (adapted from Kraft)
1 1/2 cups dried Sunsweet Mangos (available at Costco and Super A)
1 cup water
12 Marias galletas OR 6 graham crackers, finely crushed
2 tablespoons butter, melted
2 packages 8 oz size cream cheese, softened
1 7 oz. jar marshmallow creme
1 teaspoon lime zest, finely grated
1 tablespoon freshly squeezed lime juice

In a bowl, separate the pieces of dried mango, add water. Cover with plastic wrap and place in refrigerator until all pieces are re-hydrated and softened, about 4 hours.

Mix cracker crumbs with the melted butter and press firmly into the bottom of an 8-inch square pan. Refrigerate until ready to use.

Beat the softened cream cheese, marshmallow creme, lime zest and juice till fluffy. Drain the softened mangos, reserve liquid. Carefully cut into pieces and then fold into cream cheese mixture. Spread over crust and refrigerate at least 4 hours or overnight. Cut into 16 bars, place on plate and drizzle a teaspoon of the reserved mango liquid over the top. Keep in refrigerator tightly covered with plastic wrap. Serves 16

The View Mudslinger Chocolate Pie

Can you believe all the fuss? "The View" (a show La Vida Dulce avoided for a very long time) has gotten so much press, all because some chick decided to blab about personnel changes at work. Geesh, get a grip, women. They're slinging the mud right and left, even dragging poor old Larry King into the mess. I haven't seen so many cat claws out and this much fur flying since Penny Lane, our Siamese kitty, and Shadow, our adopted kitty, duked it out for a space on the window ledge. Here's my idea of mudslinging, dig into this no-bake dessert and move on.
Life's too short, have some pie, ladies.

THE VIEW MUDSLINGER CHOCOLATE PIE (adapted from Eagle Brand)
2 ounces BITTERSWEET chocolate (Ghiradelli) broken in pieces
1 can Eagle Brand condensed milk, 14 oz.
1 envelope unflavored gelatin
1/3 cup water
1/2 teaspoon pure vanilla extract
1/2 pint heavy whipping cream, whipped
1 prepared graham cracker or chocolate pie crust
whipped cream, chocolate shavings for garnish

Place mixer bowl and beater in freezer until ready to whip cream. In a heavy saucepan, melt the bittersweet chocolate and the Eagle Brand together over low heat. Set aside. Place the water in a small saucepan, sprinkle the gelatin over the water and let stand for 1 minute. Stir over low heat just until gelatin dissolves. Combine gelatine and chocolate in the large saucepan, add vanilla. Cool to room temperature. Whip the cream till soft peak stage, do not over beat. Fold in chocolate mixture and spread into crust. Chill for at least 3 hours or overnight. Garnish with additional whipped cream and chocolate shavings. Serves 5-6 catty co-hosts.

The Nasty Bits

If Monica is reading this post, she may want to avert her eyes for a moment. Oh heck, it's OK, she already knows about it. Anthony Bourdain was in the area for a book signing yesterday. We chose to see him at the Hollywood Farmers Market, rather than Vromans in Pasadena. Good choice. The market was spectacular, tons of wonderful produce, and of course, the delicious pupusas. The veggie is becoming my favorite. I brought home some beautiful kumuqats and berries, the best were the little blueberries, sweetest I've ever tasted. I also picked up some chocolate mint and lavender plants, hope the cats don't eat them. There's a recipe by Chef Bob Wemischner, (my baking and pastry instructor) in his wonderful book "The Vivid Flavors Cookbook" for Lavender Honey Ice Cream with Grilled Pineapple. It sounds fabulous and I'd like to add some fresh lavender.

Tony Bourdain was not nasty at all. Quite the contrary, and we were amused watching him stroll along the farmers market, smoking a cig, enjoying the cool morning. He was gracious, friendly, even signed my chef coat, adding a little chef's knife under his signature. He had a good laugh about our family tradition, wishing a Happy Birfcake, and sweetly wrote that message in Monica's book. What a guy! He smiled for pictures with anyone who asked. Of course, I still don't have a camera, dag nappit! My partner in crime had him sign all her Bourdain books, even the personal ones not for sale by the Cook's Library. I don't think Vroman's would have been quite that accommodating. Although there are no recipes in Bourdain's new book, I am sure that Monica will be very happy with this little gift for her birfcake next month.

Un Bistec Con Queso, Por Favor

I checked out the latimes.com site for an article on the Philly cheesesteak "English only" sign. Seems the owner of a South Philadelphia cheesesteak stand wants customers to speak "English only" when ordering. However, his real "beef" is more concerned with the changing demographics of the community, not with how somebody orders his meaty cheesy sandwiches. He ran his mouth, as people sometimes do when emotions get in the way, and made some very unkind remarks about his customers, in particular the Mexicans. South Philadelphia is not the same as it was long ago, when the food stand first opened, and he is very upset. I understand how he can feel that way. To see things change can be so hard to take, especially for someone who remembers what the "old neighborhood" used to be like.

When first I learned that "Brooklyn Avenue" had been renamed "Avenida Cesar Chavez" I was very upset. Certainly he was a great man deserving of such an honor and more, but by taking away the street name, those in power were cancelling out the memory of the old Boyle Heights neighborhood and its founders. Here was yet another piece of history to be quickly disposed and forgotten, more pieces of our heritage added to the list of "What used to be here?" that is steadily growing. Why couldn't they rename one of the numbered streets like 1st Street or 3rd Street? And why is it only renamed "Chavez" until it passes through Chinatown? Beyond Broadway, the street is still named "Sunset Blvd." Interesting. In protest, I choose to call it "Brooklyn Avenue" and I know many other people, who also honor the memory of Cesar Chavez, do the same thing.

I was born in Boyle Heights and grew up on a street that crossed between Brooklyn Avenue and First Street. The old electric street car stopped at the end of my block and took us downtown along Brooklyn Avenue. I remember the delis, the cream sodas, the bakeries with their wonderful New York style cheesecakes & fresh rye bread, and the department stores. They are all gone, replaced with small businesses, kept tightly locked behind shuttered doors and chains at night. One of the last remaining pieces of the old neighborhood was the street named Brooklyn. It broke my heart when its name was gone.

Reading the story about the "English only" sign got me thinking. (Oh no, here she goes!) First, I was angry at his lack of compassion for the people in his neighborhood who, like his own family, entered the United States as immigrants. Then I felt sorry for him, because I understand how it feels to see your neighborhood change so drastically. Finally, although I disagree with the "English only" sign, he has the right as an American to express himself, however cruel and hurtful he may sound. No matter how much he wants to keep them foreigners out. And his customers, though they may be Mexican, Canadian, Vietnamese, or from some other place, have the right to patronize his cheesesteak stand---or not.

Ube Doobee Doo Purple Yam Mousse

La Vida Dulce sometimes gets carried away with a new product discovery. Thanks to Annie, we have the ube, pronounced ooh-beh, the Filipino purple yam delicacy. The Hawaiian Market in San Gabriel carries ube jam. It also is available in Filipino markets in a powdered form. Taste? Think of a delicate baked sweet potato with a smoother texture, not at all stringy, and no sugar or marshmallows added. Color? A beautiful mix of violet and lavender, the natural color of the ube is amazing. It is used in ice creams, cakes, frostings, and a little goes a long way. This mousse formula is such a pretty lavender shade, Annie graciously gave me a sample of cooked ube, a packet of the powdered ube, and also a lovely molded pudding. They are delicious. So I decided to have some fun and made an ube mousse filling for a jelly roll cake. I am still working out the ube cake formula, having tried a couple of times with less than stellar results. Ube deserves the very best. But this ube mousse filling, oh wow, it makes a beautiful dessert all on its own. The cake formula will be posted later. Ube doobee doo!

Ube Purple Yam Mousse - adapted from Chocolatier Recipe Collection
by Lisa Morley
2 envelopes unflavored gelatin
4 oz. water
1 jar ube jam
2.5 oz. by weight or 1/2 cup sifted confectioner's sugar* see note
16 oz. manufacturing or heavy whipping cream
4 oz. sour cream
Place mixer bowl and beater/whip attachment in freezer. Sift confectioner's sugar onto a sheet of waxed paper and set aside. In a heat-proof cup add water and sprinkle gelatin, let stand for 5 min. to soften. Place cup into a saucepan with enough water to come halfway up the side of the cup. Heat gelatin in hot, not simmering water. Stir gelatin frequently, 2-3 min., until granules dissolve and becomes clear. Remove from heat, leave in hot water to keep warm until ready to use. In a medium bowl combine ube jam and gelatin, whisk till blended. Remove bowl and whip from freezer and beat heavy cream, sour cream on low speed, slowly adding the confectioner's sugar to combine. Look out, don't increase the speed or the sugar will fly everywhere. When incorporated, increase mixer speed and beat until cream mixture forms soft peaks. Fold 1/3 of the whipped cream into the ube to lighten. Gently fold into remaining cream. Cover with plastic wrap and refrigerate at least 3 hours. *Note: Depending upon the sweetness of the ube, add up to another 2.5 oz or 1/2 cup confectioner's sugar to cream if desired.

A Moment of Zen at the Checkout Line

I had to get moving quickly. Michael was getting ready for work and we were completely out of any coffee products in the house. Unthinkable! No instant espresso stuff I use for baking, no sample packs, no gift bag-size gourmet ground, no whole beans, not even a spare hotel packet. NADA! So I rushed out to Ralphs, and of course at 7am, there is only one checkout line. I despise that store for so many reasons, but since it is the only market within miles, and I don't count the 7-11 located 5 blocks away, Ralphs was my only choice. They had just opened a second line, and I followed the man in front of me. Then a veteran bimbolina cut in line, black roots growing out of her blonde-streaked dye job, age inappropriate clothing Britney Spears would never wear, yammering on her cell-phone, at the same time giving me her whiny story about being in line before him, blah-blah-blah, the blithering went on & on. "Oh go ahead!" She still didn't shut up. I glanced over at the tabloid rack, looking for something to take my mind off the first rude act of the day. There it was, above the InStyle, a small section of paperbacks and stuck in the middle, a Nick Hornby book! At Ralphs? I already read that one, but the memory of how much I enjoyed it made me smile. Amazing. Small favors, little wonders, and rare sightings --- what sweet miracles we are blessed with, they are all around us if we look for them.
Total La Vida Dulce!

Nikk

It only takes a minute. Friday night I went to take a shower, and by the time I got dressed, Nikk our 17-year-old Pomeranian was gone. I called out to him, but he wasn't on the patio. Then I saw the back gate was left wide open. He's gotten out of the yard before, but usually comes right back and sits on the front porch, waiting for someone to let him in. And he was going to get his doggy bath, so his collar was off. I went looking for him all over the neighborhood, calling his name and singing his puppy song. All the animals, even the iguana, have their own baby songs, the same as my kids. Michael hates it when I do that. So there I am, my hair already looking like "Tondaleo" and going up and down the street, "Cause my mudder love me so much." Nobody had seen Nikk and it was getting dark. But Nikk is very old, suffering from severe arthritis, incontinence, going blind in one eye, and losing his hearing. All last week he hardly touched his food and wasn't drinking much water. Not much chance of finding him, but we shall when I call the animal control people. Saturday we got his dog license renewal in the mail. I thought of all the times he sat by the kids when they were sick, when he tried to protect us from the pizza delivery man, and of all his little playful tricks. It is sad to think of him wandering all alone out there, and with the terrible heat wave, no water. I can only hope if somebody has him tonight, he's getting some puppy love.

Up in Smoke for the PBE Challenge

It is confirmed, I am totally obsessed with BBQ. Like St. Louis Ribs, pulled pork, brisket, sausages, sauces, mops, and rubs. And all the many regional cooking and seasoning methods. On the verge of mortal sin, I covet the BBQ smokers on websites like the Smoke Ring, Weber, and Barbecues Galore. I dream of Memphis In May. Some of those guys are hardcore BBQ-ers. Oh man, their smokers are so awesome.

When we got set up for our Memorial Day BBQ, everything was ready as far as the food. A glorious feast was going to be prepared, everything prepped. Then reality set in. No gas in the propane tank! Oh no! So we improvised and got the pork into the oven early in the morning. Add to this the arrival of a few surprise guests. That meant no leftover potato salad. That was OK, I really don't need an extra 42 pounds tacked on to my backside. But the real shock was having no camera for the photos!

I thought we had an extra throwaway camera in the house. Darn it, forgot I used it on exterior photos of a French restaurant that went out of business. (Good location shots!) Oh well. Gotta get a digital camera, no more throwaways from Rite Aid. In culinary school I used the throwaway cameras, too many thefts. Took the film to Rite Aid and I'd order an extra photo CD to download pix and make copies for my portfolio. Plus I figured if "Julie/Julia" could write about her food adventures without photos, I could do the same. Makes sense, she got a book deal, right? Not! What good is a food blog without real photos of the food?

So before La Vida Dulce gets any more obesessed with all things BBQ, we are off to search for a low priced, decent enough digital camera. One that La Vida Dulce can use without a degree in engineering. And a new set of eyeglasses. Forget about the electric smokers for now (sigh!), and let's check out Fry's or Rite-Aid or the swap meet this weekend. Even Crazy Gideon in downtown L.A. is a possibility. So instead of those big ass whole hog smokers they haul all over creation on a flatbed trailer, maybe I can put together a little smoker like the one Alton Brown did, with a terra cotta clay pot, a BBQ grill rack and a hot plate! Works for him, so why not?

Grill of My Dreams Mops and Sauces

We tried out the sugarless dry rub and that one was the keeper on the pulled pork. Especially since we went with the sweet BBQ sauce. The mop was bit more sour than sweet, and man, was that an awesome flavor. The mop is important in flavoring the meat, and keeping it juicy. When the pork butt was ready, we "pulled" or shredded the meat off the bone. Served with potato salad, a corn slaw, we used a Cola BBQ sauce on the meat, very sweet stuff. Good flavor contrasts, sweet, sour, hot, and salty. Only problem was letting the sauce cook too long, it became very thick. Of course, La Vida Dulce never panics, we just added some hot water and the dark brown tangy stuff was fine. Could have used some hoisin, I was all out, darn it. We also liked seasoning the sauce and mop with the same dry rub seasonings. Well, that's all for now, gotta go make leftover pulled pork sandwiches for dinner. Good grillin' everyone!

Southern Mop - adapted from Master Cook
1 cup cider vinegar
1 cup water
1/4 cup mirin
1 tablespoon crushed dried red pepper flakes
2 tablespoons dark corn syrup
1 tablespoon dry rub
Mix all ingredients in saucepan and simmer 5 minutes. It will be sour tasting, so don't panic. Baste pork butt with the mop every 20 to 30 minutes during the last couple of hours of cooking. Boil any leftover mop sauce for 5 minutes, then pour over shredded or "pulled" pork meat just before serving.

Cola BBQ Sauce - adapted from Weber
1 tablespoon dry rub
3/4 cup ketchup, generic is just fine
3/4 cup cola, generic is also fine
2 tablespoons soy sauce, Lee Kum Kee is recommended
2 tablespoons cider vinegar
1 teaspoon crused dried red pepper flakes
2 tablespoons hoisin sauce, optional Lee Kum Kee recommended
1/2 cup bourbon, optional but darn good
Mix all ingredients in saucepan and simmer 5 minutes. Adjust seasonings for too salty or too sweet. Serve on pulled pork or on the side for dipping.

Grill of My Dreams Dry Rubs

Peanut Butter Etouffee is hosting the "Grill of My Dreams Food Challenge" this weekend. Go to http://pbetouffee.blogspot.com for complete info. To get things started, I dug around for some good dry rub blends, and for this challenge, it has got to be outstanding. Most rubs begin with a good amount of salt, ground black pepper, paprika, and granulated garlic powder. Those seem to be the standard rub ingredients. Nearly all dry rub recipes add some chile powder for that extra kick, like ancho chile powder, New Mexico, cayenne, or your basic supermarket "chili" powder. Some go a little further and include a combination of dried herbs and spices like marjoram, oregano, coriander, cinnamon, cumin, celery seed, fennel seed, star anise, five spice powder, allspice, and others. Then we have the rubs that include sugar, both light and dark brown sugar, turbinado or raw sugar, and even palm sugar. The decision to add sugar to your rub recipes depends on how sweet you like your BBQ sauce, and how you cook your BBQ. Sauces with a large amount of molasses, hoisin, ketchup, honey, maple syrup, brown sugar, etc. taste better on meat without a sugary rub. If you've ever tasted a yucky sweet rib, now you know why, too much sugar in the rub. The rubs with sugar go much better with a tangy sauce, rather than a sweet BBQ sauce, and vice versa. For seasonings needed in such large quantities, try the Smart & Final. Costco, if you can stand the herds, is also another choice. If you are in the Los Angeles area, I highly recommend Canton Food on Alameda near 7th street downtown. They are big restaurant supply store open to the public and the choices, including meats, are amazing. So here you are, La Vida Dulce offers two dry rubs, one with sugar and one without. Mops and sauces are coming up next.
Good grillin'!

LA VIDA DULCE SWEET DRY RUB - adapted from Barbecue America
1/4 cup raw sugar
1/4 cup kosher salt
1/4 cup paprika
1 tablespoon ground black pepper
1 tablespoon granulated garlic powder
1 teaspoon ancho chile powder
1/2 teaspoon ground coriander

Mix all ingredients throughly. Store in airtight container.


LA VIDA DULCE DRY RUB - adapted from Weber
1/2 cup kosher salt
1/4 cup ground black pepper
2 tablespoons paprika
1 tablespoon granulated garlic powder
1 tablespoon onion powder
1 teaspoon chile powder, dealer's choice
1 teaspoon ground celery seed
1 teaspoon dried oregano

Mix ingredients thoroughly. Store in airtight container.
Each rub makes enough for two big pork butts or 3-4 racks of ribs.
If BBQ-ing pulled pork, sprinkle remaining rub on meat just before serving.

Save the Internet Day Letter from Sen. Boxer

This is the letter Senator Barbara Boxer sent to La Vida Dulce on Save the Internet Day:

Thank you for contacting me regarding network neutrality, which is the principle that consumers should have access to the Internet content and applications of their choice without interference by network operators. I appreciate the opportunity to hear your views on this issue.

As a longtime advocate for network neutrality, I believe that network operators should facilitate, not stifle, Americans' access to the Internet. Consumers will suffer if network operators are allowed to discriminate against their competitors' use of the network by giving certain content preferential treatment.

I believe that individuals' ability to define and shape their experiences on the Internet has led to an explosion of creativity that has greatly benefited our economy and our lives. I fear that if network operators abandon the principle of network neutrality, the next generation of Internet innovators will be harmed.

Congress is currently considering a number of bills on this issue. As a member of the Senate Commerce Committee, which has jurisdiction over broadband and telecommunications issues, please be assured that I will continue working to ensure that the Internet remains an engine of growth for commerce and ideas.

Again, thank you for writing to me. Please do not hesitate to contact me again about this or any other issue of concern to you.

Barbara Boxer
United States Senator

Take Home Chef

There I was. Minding my own business, channel surfing, waiting for the next Food TV show, and I found him---TAKE HOME CHEF! I normally don’t watch the TLC channel, but while scrolling down the guide there was a show called, “Take Home Chef” and I had to check it out. OH MY GOSH! He’s got the sexy Aussie accent. That’s usually enough to get my interest. But wait there’s lots more. He’s tall, as in gorgeous hunk of manhood tall. He’s got the surfer dude blond spikey hair thing, but not scary tweaker looking hair, the Take Home Chef is definitely styled by a professional. He looks into the camera with those smoky bedroom eyes. Ay yay yay, dios mio! AND HE CAN COOK! Ladies, what more could we ask? Well, how about this scenario for starters. He wanders into a local grocery store, like Bristol Farms, Whole Foods, the Gelson’s, Wild Oats, with a camera and sound crew. Then he scouts out unsuspecting shoppers and chooses one to ask if they can TAKE HIM HOME to cook dinner tonight, whether it’s for family or for the significant other. And get this, he also plans the menu and pays for all the food in the shopping cart! They hop into the car together, and the entire crew follows along. Then, on the way home he stops by a fancy kitchen boutique, and selects an appropriate gift for the lucky lady. Wow! Back at home he gives a short cooking class on the menu and shows her how to prep the meal. They hurry to get everything done before the husband gets home for the big surprise, or as they say in reality TV, the big reveal. I’ve yet to see any of them get really disturbed to find their mate in the kitchen with a big sexy burrito of Aussie maleness, and an entire TV crew. Hey, these are manly Southern California men, obviously secure in their own relationships and accustomed to cameras, lights, and sound equipment in their homes. My big question is, do you think the TAKE HOME CHEF will be looking for shoppers at El Superior or Super A or other ethnic stores in the hood? Would he follow me around at my local tortilleria or the 99 Ranch Market? Nah, I don’t think so. But just in case, I’m not leaving the house without my lipstick. Oh, TAKE HOME CHEF, take me!

Strawberry Fool on the Hill

"Do you want to know a secret?" I've waited for "this boy" since 1963. Ladies, Sir Paul McCartney is back on the market and "with a little luck" "I will" win his heart. Long ago I made a bet that he would come to his senses and "love me do", dumping those slithering tree-bark chewing golddiggers once and for all. Yeah, yeah, yeah! Hey, a girl can have "one sweet dream!" Too bad about the break up though, so "ask me why" I sincerely mean that. It's sad to think of him all alone in "misery" singing "when I'm 64" and without an evil skanky chick by his side to feed him "Birthday" birfcake. Sir Paul, here's a quick little "something" to "help" you get over "every little thing" until you find "another girl" --- have a little "Fool on the Hill" made with fresh strawberries. It's like "a taste of honey" and cream. This dessert can be made "any time at all" and served chilled. "P.S. I love you!"

STRAWBERRY FOOL ON THE HILL - adapted from BBC Food
Serves 2
4 Bauducco Champanhe sugar biscuits OR Italian savoiardi cookies,
broken into pieces, not completely crushed
8 oz. fresh strawberries, stemmed, hulled and sliced
2 tablespoons brown sugar, add more if needed
1 slice Chinese candied ginger, about 1-inch, very finely minced
1/2 pint heavy whipping cream
2 large whole strawberries stem on, 2 thin slices candied ginger,
plus additional sugar for garnishes

Chill two tall martini or parfait glasses in the freezer. Place cookies in a ziplock plastic bag and break into pieces, set aside. In a small bowl combine sliced strawberries and sugar, sweeten to taste. Cover with plastic wrap and place in refrigerator about 30 minutes. In mixer bowl pour whipping cream over minced candied ginger and refrigerate also for 30 minutes to infuse flavor. Strain the strawberries through a sieve, reserve liquid. Remove about half the sweetened sliced strawberries, set aside, then gently mash the remainder in the sieve, reserve liquid. Whip the cream into soft peaks. Fold the mashed drained strawberries into the whipped cream by hand, going for a marbled effect. To assemble dessert, place about 2 teaspoons of the reserved strawberry liquid on one saucer and sprinkle sugar on another. Holding by the stems, dip the rims of the chilled glasses into the liquid, then into the sugar. Place a couple of larger broken cookie pieces in the base of the glasses, add some of the reserved strawberry liquid and then a bit of the reserved sliced fruit. Top with strawberry ginger cream, then repeat the layers beginning with smaller pieces of cookie, liquid, slices, and finally more cream. To serve, garnish each glass with any remaining sweetened strawberries, and top with one whole berry and a thin slice of candied ginger. If desired, may be chilled in refrigerator before serving.

Happy Mothers' Day Coconut Cheesecake Bars

Hope you all have a good one. Treat people with love all year long, not only on the "kissing up" holidays, like Secretaries' Day, Fathers' Day, Valentines, and especially Mothers' Day. My own mother and I did not have the best relationship, but we eventually made our peace. Forgiveness is not about the other person, we do it for ourselves to heal our own broken hearts and get on with it. I am grateful for the things mom introduced into my life, in particular Julia Child, Jewish delis and bakeries, Asian food, and Las Vegas before the suits and the big corporations took it over. She adored her grandchildren and was happy they called her Granny. I am so glad we eventually had some very good times together. She loved staying up late to watch GOAT BOY on SNL, and would invite me to come over to watch with her. We shared Marie Callender's salads and pie and laughed our butts off. Years later, although weakened by a stroke, she still kept her interest in events of the day and loved to have a manicure and pedicure. She passed away a couple of years ago. I miss her sense of humor, her beauty, and her political savvy. This one is for you, Granny!

Coconut Cheesecake Bars - adapted from Eagle Brand
1 1/2 cup graham cracker crumbs OR Marias
2 tablespoons melted unsalted butter
2 packages cream cheese, 8 oz. size, softened at room temperature
1/2 cup granulated sugar
1/2 cup cream of coconut
1/2 teaspoon vanilla extract
1 teaspoon dark rum, it couldn't hurt
2 large eggs, beaten
1/4 teaspoon salt
1 can sweetened condensed milk, 14 oz.
1/2 cup shredded coconut, for garnish

Preheat oven to 350 degrees F. Lightly grease a 9x12 pan. Combine crumbs and melted butter in a bowl and press into pan. Bake for only 5 minutes, to set crust. Let cool slightly. Place remaining ingredients, except shredded coconut, into mixer and combine till smooth. Pour mixture into crust. Sprinkle with shredded coconut. Bake for 20-25 minutes till set. Remove from oven and let cool. Refrigerate at least 3 hours or overnight before serving. May be kept covered with plastic wrap in refrigerator up to three days. Serves 16.

CIA Operations

Hey, don't get excited. I'm talking about the Culinary Institute of America, NOT the other one. The only CIA operations that interest me are within the instructions written in their recipes. This delicious bread formula comes from Kitchen & Cook, a periodical published by the CIA. Subscriptions go for $39 bucks a year, available by calling 800/513-8407. It's worth it, you gotta love a food magazine that features this bread formula, spring beer, and Passover desserts in the same issue.

WHEAT SANDWICH BREAD (pain ordinaire) - adapted from the CIA
Makes two loaves
2 teaspoons instant dry yeast OR one envelope instant yeast
2 cups warmed milk
2 tablespoons sugar
2 1/2 teaspoons plain salt
4 tablespoons unsalted butter, melted OR plain vegetable oil
4 cups unbleached bread flour
1 cup whole wheat flour OR King Arthur White Whole Wheat Flour*
additional butter or oil to grease loaf pans
additional flour as needed

In a sauce pan, warm milk on medium heat, just until tiny bubbles begin to form along the edge of the pan, to a temperature of about 90-110 degrees F. In the bowl of your KA stand mixer fitted with the dough hook (Arrghh, again the Pastry Pirate appears!) combine the yeast, milk, and sugar at LOWEST speed. You don't want a mess all over the place. Allow mixture to rest for a couple of minutes. Meanwhile, measure out the two flours and salt onto a large sheet of waxed paper. Add the melted butter to the mixing bowl, and starting at LOW speed, begin to add the flour mixture, holding the waxed paper, slowly pour into the bowl from the side, adding a bit at a time, not all at once. Otherwise you will be wearing the flour. Continue mixing at low speed for 5 minutes. Meanwhile lightly grease two 8-inch loaf pans and your stainless steel proofing bowl, or a "big salad" size bowl. Increase mixer speed to medium and continue kneading about 10 minutes. Dough should be smooth and elastic. Transfer dough to greased proofing bowl, turn once to coat and cover with plastic wrap. Let the dough rise until doubled in size, about 30 minutes. Remove dough and place on floured surface. Knead by hand 2-3 minutes, and divide in two. Form each piece into a smooth ball, then press into a circle, like a pizza. Starting at one end, roll into a loaf shape and pinch the seam to seal. Place each loaf in pans seam side down, pressing dough into corners. Cover with plastic wrap and let rise until doubled, about 45 minutes. Preheat oven to 350 degrees F. Bake for 35 to 45 minutes until crust is golden brown. To test for doneness, remove loaf from pan and tap on bottom for hollow sound. If not, place back in oven for up to another 10 minutes. When loaves are done, place on cooling rack and allow to rest for at least 30 minutes before slicing.
* available at Ralphs or online at King Arthur Flour

A Fish Tacos Tale

Many years ago we walked into a taqueria, a well-known Mexican restaurant chain which shall remain nameless. Michael and the girl-de-jour raved about it, especially about the freshness and quality. None of us ordered the large platters of food, or the specials, choosing to order ala carte. Between us we only had a couple of fish tacos, a burrito, and three sodas, with a small container of chips on the side. The food was so-so, nothing out of the ordinary. The fish tacos tasted like Mrs. Pauls or Gortons frozen "stick fish" with some wilted shredded cabbage and a sour cream sauce. They were nothing like the tacos I enjoyed in Ensenada. The bill with tax came to about $25 USD --- YIKES! I looked at the paper plates in front of us. That's it? For that kind of money, I could feed half the neighborhood, and still have money left over for brewskies! I vowed never again to eat their overpriced food. Mark liked the place, and once we stopped at a location on the way to a ballgame. He was driving, I had no choice; but no thank you, I didn't eat.

I have enjoyed grilled fish tacos with salsa, but the battered and fried versions served at some restaurants never tasted fresh to me, and the shredded cabbage was too soggy. Then I read an article in Gourmet written by Calvin Trillin about Tacos Baja Ensenada. I had to find this place, and Mark joined me. I had written down the address on a piece of paper, but left it at home, (DOH!) so we began our adventure on Whittier Blvd. near the I-710 Long Beach Freeway, and travelled east. Just past the intersection of Atlantic and Whittier, we found it. Now at this point I could go on about how the angels sang a heavenly chorus, and how the moon and stars sparkled and lit up the sky, but the article in Gourmet said it already. Apparently Mr. Trillin has been here before, his articles are framed and posted on the walls of the indoor dining area. These fish tacos are NOTHING like that other place! And I have yet to try anything that comes close. Bring your appetite and plan on staying a while to enjoy a leisurely meal of fish tacos, burritos, cocteles de mariscos, and cool drinks.

Tacos Baja Ensenada
5385 Whittier Blvd.
Los Angeles
323-887-1980

World's Fastest Guacamole Challenge

I will always remember the note from a customer, ordering her Mexican feast for a party. She wanted beans, rice, taquitos and "walk-o-molly" --- I couldn't stop laughing, my boss lady sent me to the back of the kitchen. Is that the Irish version of a fiesta? The customer was right, if you want to have a successful party, you gotta serve guacamole (correctly pronounced walk-a-MOE-leh) and with all the upcoming festivities for Cinco De Mayo, you want a good guac for your guests. La Vida Dulce offers two quick and easy guacamoles. For those of you who prefer the traditional method, we have from far across the Atlantic, the Hairy Bikers' Guacamole, and for the rest of us, the World's Fastest Guacamole. Amaze your family and friends with TWO guacs, and challenge them to choose which one they like best. And forget about leaving in the pit. Just squeeze a bit of lime juice to prevent excess discoloration. Our favorite tortilla chips come from Super A Market in the greater L.A. area, freshly made on site, and only $1.99 for a humongous bag in either plain or spicy hot. Andale walk-o-molly!

Hairy Bikers' Guacamole - adapted from BBC UK

4 jalapenos, seeded and ribs de-veined *see note
1 cup cilantro, chopped
2 tomatoes, finely chopped
Kosher salt and freshly ground black pepper, to taste
1 white onion, finely chopped
1-2 tbsp. water
1 medium lime, juice only
3 ripe Haas avocados, diced

Method

1. In a molcajete or mortar & pestle, pound the chiles, cilantro, tomatoes, and onion to a fine paste. You can also use a food processor and gently pulse a couple of times. Pour into serving dish.
2. Add a little water and lime juice to thin. Mash in the avocados. Salt and pepper to taste. Serve with tortilla chips. Go easy on the salt in the guac if the chips are salty.

*Note: the heat of the chile is in the ribs, not so much in the seeds, so if you want more kick, leave it all in. Otherwise, remove the seeds and ribs. Wash your hands thoroughly after handling any kind of chile, do not touch anything or it will burn like the dickens. Wear gloves if you must, but wash all utensils and cutting boards as well.

La Vida Dulce World's Fastest Guacamole
One container at least 8 -10 ounces of your favorite fresh OR jar salsa from the supermarket
Three large Haas avocados, slightly mashed
Juice of one lime
Kosher salt and ground black pepper to taste

Combine all ingredients in bowl, add more salsa if desired, adjust seasoning and serve with Super A tortilla chips!

Grilled Pineapple and Rum Sauce

This simple dessert is a real treat, makes people think you know what you're doing. It requires only a few ingredients, but the key is using fresh produce and good rum, don't go El Cheapo on this one. Great for backyard barbecue parties. If you have a cast iron grill pan, it works just as well indoors, to get those nice grill marks. Be sure to brush the pineapple with a neutral flavor oil, so as not to pick up anything that would clash and ruin this dessert. You can also skewer pineapple chunks, pop them on the grill and serve with the lovely rum sauce.

Grilled Pineapple and Rum Sauce - adapted from Chef2Chef

Makes 8 servings
Ingredients:

1/2 cup ginger ale
3/4 cup sugar
1 lime, zest and juice
1 lemon, zest and juice
1 orange, zest and juice
1 tablespoon grated fresh ginger
1/2 cup dark rum, we prefer Meyers
1 large fresh pineapple

Canola or plain vegetable oil, for grilling

Vanilla ice cream, optional, we prefer Rite Aid Coconut Pineapple Ice Cream

Toasted coconut, optional garnish

Combine the first six ingredients in a sauce pan. Bring to a simmer and lower heat. Once the sugar melts, then add the rum, doing this away from the burner to avoid any flare-ups. Reduce to syrup consistency and turn off heat. Meanwhile, clean and core pineapple and cut into 1/2 inch thick rings. Brush with a little oil and grill over medium heat, turning once, about one minute per side.

Serve with citrus rum syrup drizzled over top and top with ice cream and toasted coconut, if desired.

Margarita Pie

Can there be such a thing? We have tried the margarita jello shooters, the tequila brined pork ribs, the famous margarita granita (previously posted right here at La Vida Dulce), and the wickedly fun tequila body shots. But today, arriving by e-mail we have the sweetest of sweet, the Margarita Pie along with her tart little sister, the Strawberry Margarita Pie. Don't be El Cheapo and use a frozen whipped topping. This little sweetie deserves real whipped cream. Is Cinco De Mayo too far away?
Margarita Pie - adapted from Eagle Brand
1 1/4 cups crushed Marias cookies
1/2 cup butter, room temperature
3 tablespoons granulated sugar
1 can Magnolia or Eagle Brand sweetened condensed milk
1/3 cup fresh lime juice
3 tablespoons tequila
1 tablespoon triple sec
1 tablespoon fresh orange juice
1 1/2 cups heavy whipping cream, whipped
Garnishes: whipped cream, orange, lemon, or lime twist, mint leaves
Combine cookie crumbs, butter & sugar. Press into 9-inch pie pan and chill while making pie filling. In a large bowl mix condensed milk, juices and liquors. Gently fold in the whipped cream. Spread filling into pie shell and refrigerate or freeze at least 4 hours until firm. To serve top with your choice of garnishes. Makes 6-8 servings.
Strawberry Margarita Pie: Use only 1/4 cup lime juice and add 1 cup diced fresh strawberries, folding in with whipped cream.

La Vida Dulce Bread Pudding

OK, here's my entry :

La Vida Dulce Bread Pudding – serves 6 to 8

5 cups Bolillo bread cubes from about 2 large rolls, diced

½ cup dried cranberries

1 medium apple, peeled, cored and diced

3 large eggs, beaten

1 – 14 oz. can sweetened condensed milk

1 ½ cups hot water

2 tablespoons unsalted butter, melted

2 teaspoons vanilla

1 teaspoon almond extract or dark rum, optional

1 teaspoon ground cinnamon

¼ teaspoon salt

Preheat oven to 350° F. Grease a 9-inch square baking pan or 9-inch cake pan. Place bread cubes, cranberries and apple in pan, evenly distribute. In a large bowl mix eggs, condensed milk, water, butter and then add remaining ingredients. Pour over bread cubes, lightly press down to moisten completely. Bake 40-50 minutes until knife inserted in center comes out clean. Cool in pan. Serve warm with ice cream or whipped cream, if desired. Store in refrigerator up to two days.

White Castle 85th Anniversary

Oooh, Sliders. Ummm! Yes, it's what you crave. Those are the little burgers Harold and Kumar craved all through one rainy night in New Jersey, where they endured a car theft, raccoon attack, and even more unspeakable horrors. Stronger men would have given up and settled for other fast-food to satisfy their hunger. But they persevered and after that long, bitter night Harold and Kumar were rewarded with a bounty of White Castle cheeseburgers, fries and cokes. In honor of the 85th Anniversary Celebration, La Vida Dulce dedicates this post to those of you who have craved, and to those who have yet to experience a White Castle burger. You can buy boxes of frozen White Castle burgers at Costco and some supermarkets, like King Soopers in Denver. That was where we had our first taste. But until you've gulped down a few, (you gotta eat at least 3, they're so little!) freshly made right before your eyes, you haven't experienced a true American original taste. It's what you crave! Check out their website for more information: www.whatyoucrave.com

Cyclone Monica and Truffles

Hey, that's my Baby Girl's name! Here she comes, getting ready to slam into Australia. Look out! All those little roos and koalas better run and hide. That would make her very upset, to have her name associated with such a terrible disaster. Monica is nothing like a twister, the ones that go rolling through America, smashing up folks in mobile home parks and cutting a path of destruction in the heartland. She is sweeter than that. Better to let deep dark rich chocolate truffles roll through ground nuts, coconut flakes, jimmies, and candy bits, letting the destruction fall upon our waistlines. Happy 8th anniversary to my Baby Girl Monica and Jim, my beautiful son-in-law. You guys are my sweeties!

BABY GIRL CHOCOLATE TRUFFLES - adapted from Kraft
Makes 5-6 dozen
1 - 8 oz. package cream cheese, softened
3 cups powdered sugar, sifted
12 oz. bittersweet or semi-sweet chocolate, melted
1 1/2 teaspoon vanilla
Truffle Coatings: ground nuts (pistachio, pecan, almond, etc.) coconut flakes, jimmies, and candy bits
Optional: 2 - 3 tablespoons liqueur (Bailey's, Kahlua, Godiva, Amaretto, etc.)

Sift powdered sugar onto a sheet of waxed paper and set aside. Melt the chocolate. Beat cream cheese with electric mixer until smooth. Gradually add in the sifted powdered sugar, continuing to mix until well blended. Add the melted chocolate, vanilla and blend well. If desired, omit vanilla and add liqueur, mixing well. Cover with plastic wrap and refrigerate at least one hour. With a melon baller, OR an iced teaspoon, scoop out into balls about 1-inch in diameter, and roll in desired coatings. Keep covered in refrigerator until ready to serve.

Four Funerals and a Wedding and a Baby

Within the past several months we have lost four family members, including my nephew last week. Our grief at a loss of this size has been somewhat balanced with the joy of our new arrival, Princess Kaylie Jean, and with the recent celebration at the wedding of April & Jerrod. Life works that way, thank God. Today is also a reminder of Gramps and his beloved UCLA Bruins, as they get ready for the BIG NCAA CHAMPIONSHIP tonight. Wherever he is right now, there is a whole lot of joy, his team made it to the finals. Today is also a rainy Opening Day at Dodger Stadium. At this writing, it's Braves 4, Dodgers zip. Sure hope that changes soon, we could use a win today. I could sure use a tablespoon more of that joy.