Hey!...Do You Know How To Make a Fruit Cordial?...

...says Frank.

Dean replies: "Be nice to him, I guess".

And now ladies and gentlemen, the Sands Hotel proudly presents…The star of our show!…

Direct from the bar!…Dean Martin!

DATELINE: Copa Room, Sands Hotel, Las Vegas, Nevada - 1960.

Back in the 60's, we were not as politically correct as we are today. This and other off-color, racist, bigoted statements were interwoven within the Rat Pack's (Frank hated that term) stage show at The Sands Hotel's "Copa Room" (imploded in 1996, replaced by the Venetian hotel)...and a good time was had by all.

Frank: "Keep smiling Sammy so the folks know where you are!"

There are a few food references to their stage show such as their snack cart they wheel out which Dean "mixes himself another salad", most likely consisting of bourbon and ice. 

However, this snack cart which includes likes of many food related items, such as corn and rye (whiskey & bourbon), potatoes (vodka), sugarcane (rum), grapes (vermouth & cognac)...and undoubtedly olives, small pickled onions, lemons and limes.

I tell you daddy-O, those were swingin' times. For a few short weeks, Frank, Dean, Sammy, Joey (Bishop) and Peter (Lawford) filmed the Original "Oceans 11" film by day...and at night they would storm the stage at the Sands "Copa Room".  It was the hottest ticket in town.

Getting tickets for the show, you either need to be the Hollywood "A" list or on Jack Entratter's (the Copa Room' producer) list. And the Hollywood "A" list did show. Lucy (Ball), (Gregory) Peck, Buddy (Rich), Sammy (Cahn), Cary (Grant)....on and on. 

Dean jokes: "I like the one where the teacher says, Tommy? You have fairy godmother? Tommy says, No, but we have an uncle we keep a close eye on"

The Sands had a dining room, actually more of coffee shop...

I love the olive green chairs...so modern!

Ox Tongue Sandwich anyone?...only $1.00!

Back at the Copa Room...let's see what they offer on their wine list...

Oooh...a lovely Almaden Grenache Rose'!...$4.50 a bottle, baby!...or maybe the ever popular Liebfraumilch Blue Nun...heck, too hard to decide when they also offer Mateus!

The famed Copa Room, all set and ready to party.

Hmm...what to have for dinner...so many choices...

Sorry for the blurry menu. For appetizers we could choose "Chopped Chicken Livers" or their "Famous Pickled Herring".

For our entree...there is something called "Minced Tenderloin of Beef Mexicain" (sounds like meatloaf with peppers) for $7.00...and there is "Broiled Tasmanian Lobster Tail" (Tasmanian? They must ship them in from the Acme Lobster Company) for $7.25

To finish we can get "Rainbow Sherbet" for 40¢..."Apple Pie" for 50¢...or go all out with the "Ice Cream Roll with Brandied Cherries" for a whopping 60¢.

There's nothing like it now...no show I know of brings this caliber of multi-talented performers...at the top of their game...on one one stage.

Let's sit back watch the show!...

Parkers Pickles...

Partnering with his papa parent, my son and I produce perfectly pleasing to the pallet pickles periodically. He persuaded me to pair up and partake in the packing process which I pledged my participation.

We plotted our plan...prepared the produce by paring into pieces. We put together the preservative which will penetrate and permeate the soon-to-be pickles by using a previous process which proved to be a popular production. This portage of the passage of the piquant potion will perform a pleasant particularity for people who possess a predisposition for dill pickles. I postulate people who poo-poo dill pickles as perplexing.

We positioned the plentiful packages in the pantry...our project requires patience...we will just have to ponder the prognosis of the progress.

Plus we proceeded to place habanero peppers into pints for a profound pop!

I propose the proceeds will turn out....nice.

Hiking with my Son...

High in the northern Cascade mountains in northwest Washington State lies the pristine, glacier carved Methow (that's MET-how, not METH-ow) valley. Just 50 miles south as the crow flies of Canada, it bumps up against the North Cascades National Park. Years ago there was a proposal to create a land-raping ski resort in the Methow Valley called "Early Winters". Thankfully, it was squashed.

Today the valley is reasonably well protected, careful, aware building, enjoyed by those who appreciate clean, clear air, amazing views, a handful of tourist lodges and such. Harleys roll through, yuppies in convertibles, hunters in the fall...it's all good. 

One of my favorite places to visit is the Mazama Store ...real, fun and funky.

My son and I wanted to strike out on a trail...a real trail...to expand our camping trip.  We researched and chose a hike to "Windy Pass" thanks to Ira Spring and Harvey Manning. 

Length: 7 miles round trip

Total Time: 5 hours

Starting Elevation: 6750 ft

Ending Elevation: 6257 ft

Highest Point: 6900 ft

Total Elevation Gain In: 500 ft

Total Elevation Gain Out: 1000 ft

Those of you who like to hike and do not know who those folks are...learn about them, they were  pioneers in Washington State trail building and forest preservation. The trail, which is a section of the Pacific Crest Trail or "PCT" starts just above Harts Pass campground, on the highest road you can drive on in Washington State. The PCT is a 2,650 mile trail from Mexico to Canada. Needless to say, most hikers do it in sections over a span of a few years.

I also checked out Washington Trails Association (WTA) for info...a great resource with up to the minute trail condition reports.

The road up is one lane most of the way with a few wide spots. The narrowest section is Deadhorse Point...sounds like fun, huh? This pix was picture was taken on the way down. According to GhostTownsUSA...

In the 1890s a pack string was headed in with supplies and in a very narrow stretch of road that had planks over it one of the last horses pulled back not wanting to cross. Since the horses were all tied together the other horses lost their footing and the whole string went off the edge of the road and several hundred feet to the bottom of Rattlesnake Creek. I was just glad no one was coming in the opposite direction!

We spotted many of these (apparently rare) little beauties...Suksdorf's Paintbrush (castilleja suksdorfii)...

...and saw and heard the chirp/whistle of several marmots along the way.

We broke into song rounding the corner and seeing this. 

"The hills are alive with the sounds of music!"

We met up with this guy. A "through-hiker" on the PCT, meaning he has hiked the entire PCT from Mexico in one, long, 3-4 month trip...by himself. He was at least 60 yrs. Needless to say he was antsy to keep going, almost at the end...another night or two and he's done. Amazing.

ho hum...just a random view from the trail...yaaaaaawn.

(our) trails end...Windy Pass, at the edge of the wild Pasayten Wilderness. Bliss.

Just a snap of a trickle of water and some wildflowers.

Ah...back at camp. Beautiful Pearrygin Lake.

AH HA! Now I've caught you...you fake, I knew it all along!

(Oh crap!...it's Billy, that irritating little weasel...shhh, just stay still, maybe he'll just past by)

You can't get away with this one Mr. Blogger Man...NOTHING about this post is about food and your blog says it's about food and cooking, so I caught you! HA!

Oh, hi Billy...well, you see, I'm not quite finished...

Our trail lunch...gatorade, cheese, granola bars, beef jerky and chocolate for dessert. However my son considered it more of a "snack".

Later, we roasted hot dogs over the fire for dinner...

...and topped off the camping trip with smores. Yum!

Bon Appetit!

In honor of what would have been Julia Child's 100th birthday, I made dinner reminiscent of her cuisine, influence and passion (or at least in my little world I believed I was!).

When Julia arrived in Paris with her husband, a dinner she had was an epiphany...Sole Meunière! So, today I thought to try my hand at it.

Todays Menu:

Sole Meunière

Sautéed filet of Sole with butter, lemon and capers

Pommes De Terre a la Boulangere

Baked sliced Potatoes with onions and thyme in beef stock

Haricots Verts aux Amandes

Green Beans with almonds

This menu is actually quite easy to put together as as some steps can be done in advance and set aside to finish off just before serving.

Our first try to grow potatoes in the garden was a success! I wanted to find a recipe for them in an attempt to do as little as possible and to let their freshness shine through. A gratin would smother them in cheese...nope! Fries?...wrong type of potatoes and it won't work with the theme. 

So I search and found one here. French, easy and delicate for these new babies.

The recipe said it takes 2-3 hours...no way, probably 45 minutes. Just enough time for me to do the rest of the menu while it bakes away.

I prepped the green beans...sorted, washed and trimmed. I did a 2 minute blanch on them and tossed them in a ice bath (to "shock" them, to stop the cooking process), and set them aside.

(to blanch, simply toss them in salted boiling water until just past firm. Beside flavoring, the salt will keep the beans a vibrant green)

 For the protein portion of the meal...the sole I choose was dover sole. My only other option at the fish monger was patrale sole...at $4.00 more per pound...naw.

Similar to the French language, to which my daughter explained (5 years of French), the French designed their language not to be simple or explanatory...but for it to sound good...so, the French like to use white pepper...because black pepper leaves little black specks all over...SCANDELEUX! So not for how it tastes, but how it looks!

I dusted the fillets with fleur de del ("flower of salt, French sea salt) and because I did not want the Police Nationale at my door, I opted for white pepper. I could have easily used my go-to Kosher salt from my salt box or even Mortons...but what the hell, I am cooking a French menu, listening to a French cafe CD...use the good stuff.

As you see, fleur de del is quite flakey and is moist due to residual moisture.

I had a plate of all-purpose flour at the ready, to which I dredged the fillets in..JUST BEFORE COOKING! Don't pre-dredge them as the flour will become gummy.

Okay, so what type of fat to cook them in. Clarified butter. Not a big deal folks, just plan ahead...another step you can do ahead.

Clarified butter is simply butter to which is slowly heated and melted in a sauce pan. The fat solids will separate and rise to the surface. Take a spoon and carefully skim off the fat solids and discard. Once that is done, some people will strain it through a fine mesh strainer lined with cheesecloth.

Good quality, unsalted butter 

Slowly melt

Skim off fat

 So, add clarified butter to coat the bottom of a medium hot pan plus a bit more, maybe 1/16th", dredge your fillets, shake off any excess flour and lay them in the pan. Always lay your pieces starting at the edge of the pan closest to you, then gently lay it down away from you. This will ensure any slopped fat will splash away from you and not onto your favorite Tommy Bahama shirt!

It, of course, will take different amount of times depending on the thickness of your fillets. After a few minutes, touch the fish, it should be firm yet springs back. I think it important to touch your fish or steaks or even hamburgers and learn to know the doneness by feel. Some proteins you don't want to do this with such as with chicken, for that do use a thermometer of cut a slit to see clear juices.

The fish should be a nice golden brown, carefully flip it, repeat, then to your serving platter. Because my fillets were rather thin, I had to buy several pieces which I required me to use two pans to cook them all at the same time. You don't want to crowd them.

After you have plated the fillets, sprinkle your already (mise en place, folks!) chopped flat parsley over the fish. Then add butter (it doesn't have to be clarified) to one of the pans over high heat. A tablespoon or so will do, depends on your amount of fish. Get that bubbling and add a few teaspoons of capers and juice from half a lemon. Be careful as the lemon juice will splatter, then pour over the fillets and parsley. This hot sauce will wilt the parsley. Serve with lemon wedges.

While all this is going on, heat a large pan over high heat with butter (this is where you say, "you can never have enough butter!" in a Julia Child voice), add slivered almonds and slightly toast, add your blanched green beens to reheat. Toss them around add a sprinkle of S&P and plate.

The potatoes are done. I chose a nice casserole dish to cook them in so I can serve them in the same. For me, I used my oval copper pan. 

Sounds like a lot of work, but with a bit of prep work it can come together rather quickly. How was it? Not a speck of leftovers.

Mrs. Blogger Man and I travelled to Washington DC a year or so ago, saw some sights including the Smithonian...which I HAD to see their recreation of Julia's kitchen. On display was her kitchen, laid out just as she had it...using her actual pans utensils, cabinets, the hole thing which she donated to the museum. 

I know, I know...I am a bit off...

Happy Birthday, Julia!

The Outer Reaches of Burma - Part 2

As promised, I have once again summarized my notes of my trip to the Irrawaddy River in my attempt to seek out new and unique recipes.

Click below to hear some jungle sounds I was able to capture on by battery powered AEG "K-1" tape recorder

As I mention on my previous post, I am now continuing on to headhunter country!

I came across wonderful huge butterflies...their wingspan must have been 12 inches, but the boat skipper though it was closer to 1 foot...I can't even see their feet!

Up ahead we came to famous "Schweitzer Falls", named after the famous explorer Dr. Albert Falls.

Shhh!...Deep into headhunter country now...this is the area we need to be careful and keep our heads in the game. This is art...skull-pture is proof they are serious...that's Art on top. 

The skipper said not be worried about this guy, who they call Trader Sam. He had dinner with Sam the other night...unfortunately he arrived late and all he gave him was the cold shoulder. Must because his business has been shrinking lately.

We came across a pool of hippos. Not to worry, nothing to be alarmed at folks...only if you see them open their mouths and wiggle their ears like the skipper has, every 12 minutes...routinely...all day long...day after day after day...

(www.toursdepartingdaily.com)

Before I left, I made some inquiries at the National Museum at Marshall College. I wanted to see if I could liaison with any research party which by chance may be this same area at the same time.

As luck would have it, I was successful! A Dr. Jones will in fact be near a tributary of the Irrawaddy River. This is the communique' I received before I left on my trip:

Hours later I reached a camp which I understood to be that of this Dr. Jones. No sight of anyone around...

How in the world he got this here, I have no idea

I called about...heard some noises coming from a sort of ruin...I wasn't sure if I should enter...if the temple was forbidden, I...

...decided to enter...kinda creepy...

...I made it a point to not stay in this area long...

...this guy sure brings a lot of stuff with him....

...I finally found and met up with Dr. Jones..."what took ya so long kid?", he says. "Heard you might be by...well, you must be hungry...come around back, I've got some wild boar on the spit."

Hmmm...not sure about this guys version of a barbecue...it was tasty (and a bit spicy!) though. 

Here's how he made this "Banyan" style meat:

Combine:
1 cup soy sauce
1-1/2 cups water
1 tbl black pepper
3 tbl sesame oil
1 tsp ground red pepper
1/2 tsp cayenne pepper
1 tsp fresh minced garlic

Bring all this to a boil. In a separate small bowl mix together 1 tablespoon cold water and 1 tablespoon corn starch and whisk into simmering sauce to thicken.

Brush thickened sauce over cooked, grilled meat and serve immediately.

And now for the most dangerous part of my journey...returning to civilization!