It’s one of the easiest dinners I’ve prepared this spring – a time when easy is essential. My three kids, one each in elementary, middle and high school, are in the thick of homework, school projects, swim practice, track meets, community plays and charity work, and they all come with their own mom-involved to do list. A simple dinner is key to survival, and I’m here to tell you that Grill Night checks that box and whole bunch more.
One of the best ways to treat tougher cuts of pork is to cook them low and slow, and this rule applies to the stove as much it does the grill. In this yummy, hearty-but-healthy spring stew, we’re braising cubes of pork loin roast (not tenderloin), and adding lots of vegetables, earthy spices and fresh tomatillos.
Last week, on my 225 Magazine food blog, Spatula Diaries, I posted about Spinach Madeleine, the iconic spicy spinach side dish that helped make the Junior League of Baton Rouge’s River Road Recipes one of the best selling community cookbooks of all time. The dish has a great story arc. It was invented on the spot, became wildly popular and was thrown into confusion when one of its key ingredients, Kraft’s jalapeño cheese log, was discontinued.
In 2011, I had the pleasure of interviewing its creator, Madeline Wright. Here’s that story, which ran in 225 in 2011.
In all my years of food writing, I’ve never once blogged or written about my awesome skills with pie crust.
Because I have none.
Pie crust has been like Pennywise, the scary thing in the closet I battle from time to time but haven’t fully defeated.
This has always irritated me. Plenty of people make pie crust! But, no, not me. Instead, I hide behind easy stuff like cobblers, crisps and the occasional cake. A good friend of mine effortlessly bakes a pie every couple weeks, despite also being a working mom of three. And every time I visit my favorite cooking blogs or watch the Food Network, I’m met with another set of hands rolling out dough with confidence and sass.
It’s one of those beloved rituals of Gulf seafood lovers: sliding your front teeth across the sturdy membrane of a crab claw to remove every last bit of sweet meat. Crab claws are one of my favorite party foods for their charm, ease and taste.
Whether you find it inspiring or nauseating, whether it makes you wear red – or see red – Valentine’s Day is here once again. All over town today in the Capital City, couples met for lunch, women wore red and guys scrambled for last minute roses and dinner reservations. Personally, I’m a low-key girl when it comes to this particular holiday, always opting for a crowd-free dinner at home with my hubby and our three kids. And this year, with Val’s Day on a weeknight, Cupid is going to have move along while two exhausted parents deal with sports practice, homework, an obnoxious Spanish project and work deadlines. We need a drink a lot more than a box of chocolates.