Homemade sourdough banana bread with homemade butter:
We were disappointed to learn this morning of the retirement of Frank Deford, NPR’s Wednesday morning sports commentator, who has decided to hang it up after better than thirty-seven years. We always enjoyed his program; he was witty, full of interesting trivia and interesting analysis, and always able to provide a unique perspective, both topically and stylistically.
We will miss his weekly contribution to our commute, but we trust that he’ll enjoy his retirement in his adopted home of Key West, Florida, where we suspect he may just find fans not only of his body of work, but maybe even a fan of his pencil-thin mustache.
Godspeed, Mr. Deford. May your retirement be everything you want it to be.
Having used Tony Chachere’s for years, but always finding it too salty, we embarked upon a project to make our own creole seasoning (largely as a result of watching lots of Kevin Belton). Here’s where we stand.
We usually make it without the salt, then add salt to taste depending upon the dish. You can adjust things as pleases your palate (we like additional cayenne, but make the base a bit milder to keep it reasonable for others, and add the heat at serving); remember, as Kevin so eloquently puts it, “people make New Orleans food, not recipes.” Goes great on fish, chicken, and pasta (especially alfredo); works well to season flour for frying (such as in chicken fried steak), or in grits (add a bit of cheese and some extra garlic for the best grits you ever had).
Several months ago, we embarked upon a project to perfect the Reuben sandwich. We think we’re getting close with this:
The preparation is as important as the ingredients. Leaving the cheese on a sheet of the deli paper, soften somewhat in the microwave; we found about 12 sec to be perfect. While that’s working, spread your mustard on your bread. Put the softened cheese on top of the corned beef (on a plate) and heat the whole thing until the corned beef is hot and the cheese melted (the cheese takes longer to warm than the corned beef; if you were to nuke it all at once, without the preheat, you’d overcook the corned beef). When that’s ready, transfer meat and cheese to one slice of bread. Heat a bit of kraut in a small bowl; drain and place atop meat and cheese, then close the sandwich. (If you have a toaster over to broil things, that’s even better, but we don’t.)
You. Are. Welcome.
It turns out that if you visit Jimmy’s “Coast of Marseilles” on YouTube, then let it run, you end up at “The Weather Is Here, I Wish You Were(optional comma) Beautiful.”