Simple Barbecue Sauce

Any recipe that contains the word “simple” is a recipe I’m keen to try! This one comes from John Willoughby, food writer for The New York Times. Ready in a flash, if this BBQ sauce tastes as good as it sounds, I know it will soon become a Parton family favorite! 

With COVID-19 keeping us at home, I haven’t tried it yet, but smoked paprika (an essential ingredient in this) will immediately top my grocery list. This sauce can be used with a variety of meats and also with veggie options.

Simple Barbecue Sauce:

⅔ c. (160 mL) ketchup

½ c. (125 mL) cider vinegar

¼ c. (60 mL) brown sugar

2 tsp. (10 mL) pimentón (smoked Spanish paprika)

1 tsp. (5 mL) ground cumin

1 tsp. (5 mL) kosher salt

1 tsp. (5 mL) freshly cracked black pepper

Combine all ingredients in small saucepan, bringing to a simmer over medium heat for 5 min. Done!

Note: New York Times’ reader David Blackwell offers a further refinement to this recipe. For a very easy Pulled Steak or Pork BBQ Sandwich, Blackwell suggests halving the cider vinegar, instead using ¼ c. (60 mL) of it with a further ¼ c. (60 mL) of bourbon. 

Blackwell recommends placing leftover grilled flank steak (or any cut of steak or pork), in the bottom of a slow cooker, pouring this sauce over the meat, and setting your slow cooker to high for 2 hr. or low for 3-plus hr.

Sounds like I’ll be adding bourbon to my grocery list when life returns to normal.

Alina’s Fluffy Pancakes

These delicious pancakes have become 

Alina, at her house.

our Sunday morning breakfast treat! Thank you, granddaughter Alina! 

Alina’s Fluffy Pancakes:

1 c. (250 mL) all-purpose flour

1 tbsp. (15 mL) granulated sugar

2 tbsp. (25 mL) baking powder

1/2 tsp. (2 ml) salt

1 large egg

3/4 c. (180 mL) milk

1/4 c. (60 mL) butter, melted and cooled

Preheat lightly oiled griddle to medium setting. To small bowl add flour, sugar, baking powder and salt. Stir, combining ingredients well. In small, separate bowl, whisk together egg, milk and butter; add to dry ingredients, stirring just until moistened.

Immediately scoop batter by 1/4 cupfuls (60 mL) onto griddle,  adjusting heat to medium. Turn when bubbles form on top of pancakes. Adjust heat to medium-low. Cook until second side is lightly browned. Serve hot, with butter or margarine and maple syrup. Makes 6 or 7 pancakes.

Note: Don’t fuss with berries or other fruits. These pancakes cook fast; serve them plain.

Alina’s notes.

Cooking these at our house!

Korean Chicken with Nugget Potatoes

This excellent chicken recipe comes from home cooks extraordinaire George and Linda Froehlich of Vancouver, who describe it as “out of this world.” The Froehlichs also say:

“This chicken is super moist with crisp skin. Garlic and ginger infuse the spicy Korean BBQ sauce. The small nugget potatoes rich in chicken drippings and sauce are an amazing addition. You’ll want to make this dish over and over.” I agree! 

Korean Chicken with Nugget Potatoes:

One 2-1/2 lb. (1.13 kg) chicken

Salt, as desired

1 small lemon, quartered

1 tsp. (5 mL) Gochujang paste (See Gochujang and BBQ Sauce Note)

1/3 c. (85 mL) Korean BBQ sauce

2 tbsp. (25 mL) olive oil

1 tsp. (5 mL) grated ginger

1 tbsp. (15 mL) grated garlic

12 nugget potatoes (see Potato Note), skin on

1 green onion, finely sliced and reserved

Preheat oven to 300 deg. F. Pat chicken dry with a paper towel. Discard paper towel and chicken packaging. Wash hands throughly for 20 seconds using hot water and soap. Dry with fresh paper towel; discard that, too. 

Season inside and outside of chicken with salt. Tuck lemon quarters into chicken cavity. Transfer chicken to cast-iron Asian hot pot or large, heavy skillet. Briefly set aside.

In small bowl, combine Gochujang paste with Korean BBQ sauce, whisking well. 

Prick chicken surfaces with sharp knife before brushing with Korean BBQ sauce. Surround chicken with potatoes, coating  all sides of potatoes with sauce and turning midway through cooking.

Transfer skillet to oven, cooking 3 hr. or until legs jiggle.  Check potatoes’ doneness by piercing with sharp knife. Ovens differ: If chicken and potatoes are still not done, cook up to 30 min. more. Some chicken skin should be crisp and blackened.

Turn oven off, leaving oven door slightly open so chicken and potatoes can rest, about 15 min. (I didn’t take this step, but the chicken still turned out perfectly). Transfer chicken and potatoes to plate Garnish with green onion. Serves 2-to-3, with leftovers for another day.

Gochujang and BBQ Sauce Note: Gochujang paste is a rich, aromatic, concentrated chili paste from Korea. Add more than the recipe suggests if you like spicy food. I couldn’t find Korean BBQ sauce in the Asian specialty store I visited, so added a little extra Gochujang paste to regular BBQ sauce. 

Potato Note: I used a large potato sliced approximately 1 x 1 in. (2.54 x 2.54 cm). This worked perfectly. If potatoes are ready and chicken is not, leave potatoes in skillet.

Potato Note: I used a large potato sliced approximately 1 x 1 in. (2.54 x 2.54 cm). This worked perfectly. If potatoes are ready and chicken is not, leave potatoes in skillet.

Start with a naked chicken:
“He-e-y sailor!”

Look for Gochjujang Paste ... Here it is!

Lemon-stuffed and coated, our
chicken looks pornographic!

Et voilà!

Seafood Coating Mix

Try this! You’ll love it! That’s all I need to say!

Seafood Coating Mix:

2 tbsp. (10 mL) parsley flakes                      

1 tbsp. (15 mL) dried grated lemon peel     

1 tbsp. (15 mL) celery Seed                         

1 tbsp. (15 mL) seasoned salt      

1 tbsp. (15 mL) thyme                               

1 tbsp. (15 mL) marjoram      

1 tbsp. (15 mL) onion Salt                          

1 bay leaf, crushed 

Combine ingredients in small bowl, blending well. Transfer to small airtight jar. Label and date, storing in cool, dark, dry place. Use within 6 months. Makes about 1/3 c. (85 ml) of mix.

To Prepare Breaded Seafood:  

Combine 1 tbsp. (15 mL) of mix with 1/2 c. all-purpose flour in pie plate, coat fish fillets or other seafood with mixture. Pan fry in butter melted with a little olive oil until golden brown, 3-to-5 min. If desired, serve with Tarragon Mayonnaise. See the Index for Sauces: Tarragon Mayonnaise.

Tarragon Mayonnaise

This easy and delicious mayo works beautifully with fish - whether on the side of your plate or mixed with a canned salmon or tuna sandwich. Add a little crunch with celery and a little wow! with green onions (aka spring onions or small shallots). This recipe makes a substantial amount; you may want to cut it in half. 

Tarragon Mayonnaise:

1 c. (250 mL) mayonnaise, commercial or homemade (See Mayo Note)

2 tsp. (10 mL) fresh tarragon, chopped (See Tarragon Note)

1 green onion, chopped finely

1 tsp. (5 mL) small capers, drained and chopped finely

1 tsp. (5 mL) lemon juice

Combine in small bowl, mixing well. Cover and refrigerate at least 30 min. to blend flavors.

Tarragon Note: No fresh tarragon? Substitute 3/4-to-1 tsp. (3-to-5 mL) dried leaf tarragon for fresh.

Basic Oil and Vinegar Dressing

Experienced cooks will thumb their noses: “She’s posting what?” 

I’m an experienced cook. But I can never seem to remember how many parts oil to how many parts vinegar. So here you go!

Basic Oil and Vinegar Dressing:

2 parts extra-virgin olive oil (See EVOO Note)

1 part good wine vinegar

Salt, to taste

Shake all in tightly sealed jar, pouring just enough over salad ingredients so they glisten.

EVOO Note: This tidbit is worth the price of admission! Did you know an estimated 70-to-80 per cent of the extra-virgin olive oils on the grocery shelf aren’t what their labels claim to be? This well-known global deception dilutes olive oil with hazelnut, sunflower, and even peanut oils, among others. Generally speaking, if the price seems too good to be true, the oil likely isn’t what the label says it is. The Internet and other reliable sources offer plenty of information about this money-making scam.  

Easy Spaghetti Bake

I first made this economical recipe 50 years ago. I’ve since lowered the salt and slightly increased the chili powder to meet today’s tastes. This dish is ideal for tight times and small households. Although it’s easy to make, your simmering and baking time will total slightly more than an hour.

Easy Spaghetti Bake:

2 slices bacon, diced

1 clove garlic, minced

1 small onion, diced

1/2 lb. (225 g) lean ground beef

2 c. (500 mL) water

1 c. (250 mL) Italian style tomato sauce

1/4 tsp. (1 mL) salt (See Salt Note)

Dash fine pepper

3/4 tsp. (3 mL) chili powder

3/4 c. (180 mL) shredded Cheddar cheese, divided

4 oz. (113 g) uncooked spaghetti, broken in half lengthwise 

Preheat oven to 350 deg. F. Spray-grease oven-proof casserole dish; set aside. Have ingredients measured and ready before starting. 

In medium saucepan at medium heat, fry bacon, garlic, and onions until soft and opaque. Add ground beef, stirring until pink disappears. Add water, tomato sauce, and seasonings. Simmer, covered, 15 min. This mixture will be divided. 

Place half broken spaghetti into casserole dish. Cover with half tomato sauce mixture; sprinkle with half cheese. Repeat layers. Bake, covered, 35-to-40 min. Uncover, baking 15 min. longer. Serves 2 generously.

Salt Note: Resist the temptation to increase the salt. Commercially made tomato sauces contain salt, as does cheese. 

Spray-grease casserole dish.

Quick-fry bacon, garlic, onion, and ground beef.

Add water, tomato sauce, and seasonings. Simmer.

Layer uncooked spaghetti, meat sauce, cheese. Repeat.

Straight from the oven.

All gone!

Craisin-Broccoli Salad

Go ahead! Accuse me of superlatives, but this is (currently) my very favorite all-seasons’ salad. We can’t seem to get enough of it! Our happy little household eats it so fast that (truly, I mean it!) I haven’t been able to get a photo - until now - and that was just after I threw everything into a bowl without even tossing it. I generally scale this salad down, for our small household. The full recipe’s below.

Combine nutritious ingredients; add easy dressing!

Courtesy of my favorite producer of Craisins ®, here’s the recipe for (tah-dah!) ... 

Craisin-Broccoli Salad:

5 c. (1.25 L) broccoli florets, rinsed, blotted dry with paper towel, cut into 1/2-in. (1.27 cm) pieces

1/2 c. (125 mL) red onion, finely chopped

1 c. (250 mL) sharp Cheddar cheese, shredded

1 c. (250 mL) cooked and crumbled bacon pieces, fat drained away and patted dry (about 12 slices)

1/3 c. (85 mL) toasted sunflower seeds or other small nuts and seeds

1-1/2 c. (375 mL) sweetened whole dried cranberries aka Craisins ® 

Toss together. May be prepared, covered, and refrigerated several hours ahead. Add dressing to salad, toss and refrigerate an additional hour to let flavors blend, making it the perfect make-ahead party salad. Serves 6-to-8.

Sweet ’n’ Simple Dressing:

1 c. (250 mL) mayonnaise 

1/4 c. (50 mL) granulated sugar

2 tbsp. (30 mL) red wine vinegar

1/2 tsp. (2 mL) salt

1/4 tsp. (1 mL) fine black pepper

Shake in covered jar until well-combined.  

Note: This delicious dressing also works splendidly with coleslaw. I always double the recipe: Covered, dated, and refrigerated, this dressing will keep three weeks.

Idiot Me, Note: I literally did not get a photo of the finished salad - again! I took the single snap above, but nothing more. We wolfed down this salad, as we always do. Trust me, it's delicious. And trust the photo ... This will immediately become one of your favorite recipes, too!

George’s Meat Loaf

As with so many of readers, I sometimes tire of cooking. These are the times when I’m very glad I doubled and even tripled recipes when I was in the mood. This is one of those recipes I like to double, freezing for another day when I’m just too lazy to cook. After I sent out the call that I’d lost my long-treasured recipe for this meat loaf, longtime friend Judy Catherwood came to the rescue!

George’s Meat Loaf:

1 lb. (500 g) lean ground beef 

1 lb. (500 g) ground pork

2 tbsp. 930 mL) canola oil 

1 medium onion, finely chopped 

1 large garlic clove, finely chopped

3/4 c. (185 mL) dry bread crumbs

1/4 c. (60 mL) finely chopped parsley (See How to Make a Simple Substitute for Parsley)

1/4 c. (60 mL) red wine

1 large egg, lightly beaten

1 tsp. (5 mL) salt

1/2 tsp. (2 mL) fine black pepper

Dash ground allspice

1/2 tsp. (2 mL) dried thyme leaves

1 or more dried bay leaves

Sliced bacon, as needed

1 c. (250 mL) Italian-style tomato sauce, warmed and reserved

Preheat oven to 350 deg. F. Place combined ground beef and pork in large mixing bowl. Set aside. Heat oil on medium heat in medium saucepan; sauté onion and garlic until softened and opaque. Sprinkle bread crumbs over meats. 

Add onion and garlic, parsley, red wine, egg, salt, pepper, allspice, and thyme. Combine thoroughly with well-washed or gloved hands. Pack into standard 1 qt. (1 L) loaf pan or smaller pans, for several meals. Place single bay leaf on each loaf. Place 3 slices bacon over full-size meat loaf or 1 or 2 cut slices over smaller loaves. Place pan/s on cookie sheet to avoid splatters and “your fat runneth over” accidents.

Bake full-sized loaf 1-1/4 hr., or smaller loaves until meat reaches an internal temperature of 160 deg. F. With hot meat loaf still in pan, drain away fat while pressing against loaf with slotted spatula, to keep it in pan. Slice and serve, napping each slice with warmed tomato sauce.  Serves 6.

For more Meat Loaf recipes, see One Click: Meat Loaf. Or see the Indexed Meat Loaf: One Click. 

How to Make a Parsley Substitute: Dark organic lettuce leaves make a great substitute for parsley. Chop them finely and don’t overdo it. Packaged airtight, they’ll last a day, but not much longer.

A variety of pans: A variety of uses!

Mix well with clean hands.

Bay leaves impart subtle flavor to loaves. 

Oven Beef Stew

This excellent stew is as fuss-free as they come. Stew is usually a Fall or Winter dish, but these aren’t usual times. During this COVID-19 crisis, we’re fortunate enough to have a deep freeze, and have been eating the food in it, so this recipe is the first of a couple of easy stews you may want to try. No browning of the meat means no fat-splatter and no extra washing up … I like that!

Oven Beef Stew:

2 lb. (1.2 kg)  stewing beef

6 large carrots, chopped about 2 in. (5 cm) long

1 c. (250 mL) celery, chopped about 2 in. (5 cm) long

4 small-to-mid-sized onions, quartered

2 tsp. salt (See Salt Note)

1 can (10 fl. oz. or 284 mL) sliced mushrooms, liquid reserved

Beef concentrate (such as 1 beef OXO cube or 1-to-2 tsp. Better than Bouillon dissolved in heated, reserved mushroom liquid) 

1 tbsp. (15 mL) Gravy darkener such as Kitchen Bouquet 

3 tbsp. (45 mL) quick tapioca

1-to-2 c. (250-to-500 mL) dry bread cubes or crumbs

1 can (10 fl. oz. or 284 mL) undiluted condensed cream of mushroom soup

1/2 c. (125 mL) dry red wine of dry sherry

Add later:

3 or 4 medium-sized potatoes, quartered 

4 tbsp. dried parsley 

1/2 c. (125 mL) frozen peas

Preheat oven to 250 deg. F. To a large, oven-proof casserole, add all ingredients (except potatoes, parsley, and peas). Combine well. Cover and bake 5-to-6 hr. Add potatoes 1 hr. before finishing. Toss in parsley and peas just before serving. Serves 6-to-8.

Salt Note: Don’t reduce the salt in this dish. Believe me, I tried it once .. Never again! It lifts the flavor of this stew from bland to grand.

For other stews, see One Click: Stew.

Combine all ...

Add parsley and peas just before serving.

Pineapple-Coconut Muffins

We’re in lock-down as I write these words - sheltering in place as the novel coronavirus (COVID-19) rages. 

I strongly believe “treats” are necessary in hard times. Just as the French had their champagne when WW II ended, we have freshly baked muffins. Where a “treat” was once an evening in a fine restaurant (impossible), a mini-vacation (also impossible), or a game of cards with friends (ditto), a muffin is a pick-up, whether for breakfast or a snack (Pssst! If you need more of a pick-up than that, this may help): 

https://whatsonnicolepartonsmind.blogspot.com/2020/04/coping-with-covid-19_6.html 

Pineapple-Coconut Muffins

These light and delectable muffins offer a taste of the tropics. Extra-delicious, they’re more similar to a cupcake than a muffin. If you don’t have coconut or pineapple on hand, try these with freshly grated orange peel, orange sections trimmed small, and perhaps some toasted, coarsely chopped walnuts - or wait until this nightmare ends, marking this recipe for your “make later” list. I guarantee ... They’ll be worth the wait!

Frosting these muffins isn’t necessary, but I gave each a smear of Buttercream I’ve been keeping in the deep freeze for (you really don’t want to know, but it’s been a lo-o-o-ng time). The recipe’s Indexed under Frosting: Buttercream.

Pineapple-Coconut Muffins 

1⁄2 c. (125 mL) butter or margarine, softened 

1-1⁄4 c. (300 g) granulated sugar

2 eggs

1⁄2 (2 mL) tsp. vanilla  

1⁄4 (1 mL) tsp. salt 

2-1⁄2 tsp. (10.2 mL) baking powder 

1⁄2 c. (125 mL) shredded, unsweetened coconut 

2 c. (500 mL) all-purpose flour

3/4 c. (6 oz. or 180 mL) pineapple tidbits, reserving juice

3/4 c. (6 oz. or 180 mL) pineapple juice

1/2 recipe for Buttercream Frosting (optional)

Preheat oven to 350 deg. F. Line two standard muffin pans with paper liners. In large bowl, beat margarine or butter with sugar until pale and fluffy. Add eggs and vanilla, beating well. In medium bowl, combine salt, baking powder, coconut, and flour. Set aside.

Add flour mixture to butter mixture alternately with reserved pineapple juice, beginning and ending with flour mixture. Fold in drained pineapple tidbits. 

Pour batter into “full” line of muffin papers. Bake 40-to-45 min., until toothpick poked into centre of muffins comes out clean. Cool 5 min. in pan before turning muffins out onto wire rack. Makes 15 large muffins. Frost lightly when completely cool. Alternately, lightly sugar the tops for a little crunch!

Note: Because I filled the muffin pans to the top (rather than “2/3 full” muffin recipes usually suggest), and because I used a generous amount of pineapple tidbits, this recipe requires a longer baking time than most muffins or cupcakes.