RIP Robert Rives

On Ash Wednesday, the life of my beloved cousin (in-law) Robert came to an end far too soon, leaving an empty spot in the hearts of all who knew him.  If you're a praying person, please offer up a prayer for Rob's family, friends, and his fiancee and my dear friend Amy.

If you suffer from depression, I beg you to see a doctor or counselor for help.  Please don't suffer in silence.  There is treatment and medication; you don't have to feel hopeless.  I wish no one else would ever have to experience the heartache that Robert's family and friends are now experiencing from this tragic loss.

Robert's Obituary:

Robert Kenneth Rives, born in Elkhart, Indiana on June 27, 1974, passed away on March 9, 2011. He is survived by his grandfather, Chester A. Adams, his parents, William Kenneth Rives and Malinda Land Rives, his sisters, Kimberly Rives Miers and Jennifer Leigh Chandler, his brothers-in-law, Harris Wood Miers III and James Scott Chandler, his nieces, Megan Leigh Miers, Brooke Armstrong Chandler and Harper Leigh Chandler, his nephews, Harris Wood Miers IV ("Dru") and William Wyatt Chandler, his fiancé Amy Stover, many extended family members and friends. Robby was Director of Operations for Miers Group, LLC. He attended Cistercian Preparatory School, graduated from Duncanville High School in 1992 and attended The University of Texas at Arlington. Intellectually and musically gifted, Robby possessed a contagious sense of humor and indescribable strength. He loved music, the Texas Rangers, current events and above all else his family. Services will be held at The Episcopal Church of the Incarnation, 3966 McKinney Ave., Dallas, at 2pm, on Saturday, March 12, 20011. Graveside service will be at Laurel Land Cemetery in Dallas. In lieu of flowers the family asks that you donate to the Rives Education Fund at Bank of America, 5500 Preston Road, Ste B, Dallas, TX 75205, 214-559-6476. Pall Bearers are Chris Cash, Chris Dearborn, Jerrod Escalante, John Stamey, Joey Stewart and Dean Weaver. Honorary Pall Bearers are Derrek Adams Michael Ballew, Scott Chandler, Alli Dearborn, Harris Wood Miers III, Harris Wood Miers IV ("Dru") and Gordon Rives Jr. Ushers are Andy Gambrell, Pete Griffith, Matthew Allen, and Chris Bomberger.




Rives Education Fund: 
http://www.facebook.com/pages/Rives-Education-Fund/169752313075933?sk=wall#!/pages/Rives-Education-Fund/169752313075933

Stuffed Chicken With Sherry Mustard Sauce

Recipe For Stuffed Chicken With Sherry Mustard Sauce

(Very slightly adapted from this Food Network recipe)

Cooking spray
2 cups fresh broccoli florets
1/2 cup grated Gruyere cheese
3 cloves garlic, finely chopped
4 boneless skinless chicken breast halves *
2 teaspoons olive oil
2 teaspoons chopped fresh thyme
Kosher salt
freshly ground black pepper
1 cup evaporated milk
1/2 cup low-sodium chicken broth
1/4 cup dry sherry
1 1/2 teaspoon cornstarch
4 tablespoons grated Parmesan cheese
2 tablespoons Creole mustard

Preheat the broiler.  Mist a shallow rectangular baking dish with cooking spray.  Bring a medium pot of salted water to a boil.  Add the broccoli and cook until bright green and crisp tender, about 5 minutes.  Drain in colander and rinse under cold water until broccoli is cold.  Drain well and pat dry with paper towels.

Chop the broccoli and toss in a bowl with the Gruyere and garlic.  Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket.  Stuff each chicken breast with the broccoli mixture.  Rub both sides of the chicken breasts with olive oil and thyme and season with salt and pepper.

Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes.  Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side.  If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through.  Transfer to the baking dish.

Meanwhile, combine the evaporated milk and chicken stock in a small saucepan, season with salt and pepper, and bring to a simmer over medium heat.

Stir the sherry and cornstarch together until smooth, then pour, whisking constantly, into the sauce.  Cook until just thickened, about 2 minutes.  Remove from heat and stir in the Parmesan.  Top each chicken breast with 2 tablespoons of sauce and place under the broiler.  Broil until lightly browned, 2 to 3 minutes.

Whisk the mustard into the remaining sauce.  To serve, spread mustard sauce on each plate and top with a chicken breast.


* For the juiciest, best-tasting results, brine the chicken breasts before preparing the recipe.  Combine 1 quart of water with 1/2 cup Kosher salt and 1/2 cup brown sugar.  Warm over medium heat, stirring constantly, just until salt and sugar dissolve.  Remove from heat and add 1 quart of ice cubes.  Put chicken breasts in a heavy duty zip top plastic bag, pour in the brine, and refrigerate for an hour or two, giving the bag a little shimmy-shake every now and again.  Drain the brine and prepare the stuffed chicken recipe above.

Homemade Creole Mustard



If I knew how well this would turn out, I would have made more!



Homemade Creole Mustard Recipe

(Adapted slightly from this Creole Mustard recipe on the Nola Cuisine blog)

1 cup white vinegar
1/2 teaspoon Aleppo pepper (or regular crushed red pepper)
2 cloves garlic, chopped
1/2 cup brown mustard seeds, crushed
2 tablespoons freshly grated horseradish
pinch cayenne pepper
pinch ground allspice
1 teaspoon Kosher salt
1 teaspoon sugar
1 teaspoon Steen's Pure Cane Syrup
4 tablespoons Colman's mustard powder

Sterilize a small canning jar and lid.

Bring the vinegar, Aleppo pepper, and garlic to a boil in a small saucepan.  Turn off the heat and let steep for 15 to 20 minutes, then strain the mixture and discard the solids.  Bring back to a boil, then add the mustard seeds, turn off the heat, and let steep for 30 minutes.

In a small bowl, combine the vinegar mixture with the horseradish, cayenne, allspice, salt, sugar, and cane syrup.  Whisk in the mustard powder.

Pour into the sterilized jar, put the lid on, and process in a water bath for 15 minutes.  When cool, tighten the lid and make sure the jar is sealed.  Place in a cool, dark place and let mature for 3 to 4 weeks before using to allow the flavors to marry and mellow.

Refrigerate after opening.

Homemade Teriyaki Sauce



Poached Chicken With Teriyaki Sauce


Homemade Teriyaki Sauce Recipe

1 1/2 cups sake (one of those cute little bottles)
3/4 cup soy sauce
3/4 cup low sodium soy sauce
2-3 inch piece of ginger (to taste), unpeeled, roughly chopped
1 tablespoon vegetable oil
6 garlic cloves, thinly sliced
1 cup mirin
1 cup pineapple juice
1/2 cup rice vinegar
1/2 cup brown sugar
1/2 cup honey
2 teaspoons sesame oil
1-2 teaspoons sambal oelek (to taste)
1 bunch green onions, white and green parts, thinly sliced

Simmer sake, soy sauces, and ginger over medium heat until reduced by about half.  Strain and set aside.

Heat the vegetable oil in a large skillet over medium-low heat.  Add garlic and cook until softened, being careful not to let it brown.

Increase heat to medium, add mirin, and cook until the alcohol smell is gone. 

Add pineapple juice, rice vinegar, brown sugar, honey, sesame oil, and sambal oelek and simmer and stir until the brown sugar is completely dissolved.  Add the strained sake/soy/ginger mixture.  Add the green onions.  Continue cooking at a low boil until sauce is reduced by about half.

Use as a dipping sauce, glaze, or marinade.

In Loving Memory Of My Daddy

Sadly, my precious Daddy died in his sleep in the early morning hours this past Wednesday.  He had defied the odds and the doctors' expectations for decades, since his first cancer diagnosis in 1967.  His positive outlook and strong spirit were an inspiration to all who knew him.  He was always a "glass half full" kinda guy.  He used to share his profound philosophical observations, things like:   Any day you're not six feet under is a good day, and, Don't sweat the small shit; everything is small shit.

He came from a humble and difficult background, but with his determination and the support of my Mother, he earned a college degree, became a business executive, and later a business owner.  I can still remember being picked up early from school in the second grade to go to my Daddy's college graduation, after the many, many years that he had attended night school (in addition to working full-time) to complete his degree.

He was so smart, not just booksmart, but human nature smart.  You couldn't pull anything over on him.  You think you're going to leave the house on a date wearing no brassiere?  Yeah -- no, ain't going to happen on eagle eye Daddy's watch! 

He was the kind of person you couldn't help but like.  He cared deeply about his family and friends, and his family looked to him for guidance.  He was the one his nephews called for help when they were in trouble.  He was the patient who'd only been at the nursing home for two months, but whose death moved many of the staff to tears.  Even when he couldn't really communicate verbally, there was such a serenity about him that you couldn't help but be drawn to him.

He was the Daddy who left work early to come to the school parking lot and make my uncooperative car start before they locked the gates.  He was the Daddy who showed me how husbands should treat their wives by the way he treated my Mother.  As children we used to say, "Ooh, mushy," when he came home from work and they kissed and danced around the kitchen.  As an adult I'm so thankful for the example my parents gave me of what a happy marriage should look like.

I'll miss my Daddy every moment of my life, but I'm so thankful that he's finally free of his earthly body and in heaven at peace.


My Daddy's Obituary:


Roy B. McDonald, 71, passed away on Feb. 16, 2011, after surviving treatment for brain cancer in 1991. Roy, a 44 year cancer survivor, was first treated for Non-Hodgkins Lymphoma in 1967 and again in 1989.


A Celebration of Roy's Life will be held at a future date.

Memorials: American Cancer Society or First United Methodist Church, 313 N. Center, Arlington, Texas 76011.

Roy was born June 28,1939, in Hunt County, Texas, to Eugene V. and Susie Fulenwider McDonald. He graduated from Mineral Wells High School in 1958 moving to Arlington in 1965 with his wife, Janna, after serving in the U. S. Army. He received his BBA from UTA in 1973. Roy was employed by Texstar Plastics for 14 years, IMI for four years, then in 1984 started a recycling company, R&D Plastics, selling it in 2003. Roy was a man of his word, a true gentleman, and a loving husband and father.

Survivors: His loving wife of 48 years, Janna, who cared for him in sickness as in health; their four children and spouses, Kearby and Gordon Rives, Alan and Ariane McDonald, Kate and Cliff Burgoyne, and Andy McDonald; grandsons, John Wisdom, Troy, Evan, Sean, and Ian McDonald, and Trey Burgoyne; granddaughter, Chandler Burgoyne; brother, Ed McDonald and wife, Loyce; brothers and sisters-in-law Pierce and Joan Chandler, and Donna and Timothy Honsinger; and many cousins, nieces and nephews.

Weeknight Delicious Nutritious Tomato Sauce

Pasta or pizza sauce fortified with veggie puree is a great way to sneak nutrition into your kids' diets.  I love to spend all day Saturday roasting veggies in the oven to make sauce; roasting gives veggies so much flavor.  But let's be realistic, not everyone has a full day to devote to sauce-making and not everyone wants to spend their day in the kitchen.  Here's a quicker, easier version that's still full-flavored and nutrition-packed.  This recipe will make enough sauce for two to three lasagnas or pasta dishes, so freeze the extra for later.  It freezes beautifully.

Weeknight Delicious Nutritious Tomato Sauce

2 medium onions, diced
2 celery stalks, diced
1 large or 2 small carrots, cut into 4 or 5 pieces each
Cloves of 1/2 to 1 head of garlic, to taste, peeled
1 bell pepper, cut in quarters
1 zucchini, cut into 4 or 5 pieces
1 Tablespoon garlic powder
2 Tablespoons Italian seasoning (I like Penzey's Pasta Sprinkle)
1/4 to 1 teaspoon crushed red pepper flakes, to taste
2 14.5-ounce cans of fire roasted diced tomatoes
1 29-ounce can of tomato puree or crushed tomatoes
3 bay leaves
Salt and pepper to taste
2 lbs. ground beef, optional
1/2 to 1 cup pinot grigio, optional*
Olive oil

Place a large nonstick skillet over medium heat.  Add 1 to 2 tablespoons olive oil.  Add the onion and celery and saute/sweat until translucent.

Place a large stockpot or Dutch oven over medium-low heat and add canned tomatoes and bay leaves.

While onion and celery are cooking and tomatoes are warming, place the carrots in a food processor fitted with the metal blade and pulse until they're roughly ground.  Add garlic cloves and pulse until roughly ground.  Add bell pepper and pulse until roughly ground.  Add zucchini and pulse until everything comes together into a thick puree.

When onion and celery are translucent, add garlic powder, Italian seasoning, and crushed red pepper flakes.  Cook and stir for 5 minutes to "bloom" the seasonings.

Add the veggie puree from the food processor to the skillet.  Reduce temperature to medium-low heat, and continue cooking, stirring often, for about 15 minutes, until the liquid cooks off and the veggies smell very fragrant.  Be careful not to let them scorch.

Pour the veggie mixture from the skillet into the stockpot or Dutch oven with the tomatoes.  Add salt and pepper and wine.  Continue simmering over medium-low heat, tasting and adjusting seasonings as desired, and stirring often.

If you're adding ground beef, brown it in the skillet you used for the veggies.  No need to clean the skillet in between.  Pour meat into a collander to strain off the fat and add the meat to the tomato sauce.  Continue simmering until the sauce is reduced to the consistency you want.  Don't forget to remove the bay leaves.

* I like Ecco Domani Pinot Grigio for tomato sauce.  You can usually find it for $10 or less per bottle.  Although you can skip the wine if you want and still make a good sauce, wine and tomatoes "love each other," and the wine greatly enhances the tomato flavor.  Alton Brown explained it all in a Good Eats episode.

Turkey Chipotle Meatloaf With Mushroom Gravy and Mashed Potatoes

Although significantly modified, this recipe is inspired by "Jane's Chipotle Meatloaf" and "Mushroom Gravy" from the Reata cookbook.

Turkey Chipotle Meatloaf

1.2 lbs. 85/15 ground turkey
1/2 small onion, diced
2 green onions, sliced
small bunch parsley, chopped
6 cloves garlic, minced
1 canned chipotle pepper, minced
1/3 cup whole wheat bread crumbs
1 egg
splash of Worcestershire sauce
a couple pinches of Kosher salt
a few grinds of black pepper
2 slices of bacon

Preheat oven to 350 degrees.

I suggest using disposable gloves for hand-mixing recipes with ground meat.  Combine all ingredients except bacon until well mixed.  The mixture will be soft and sticky.

Choose a dish that the meatloaf mixture will fit in comfortably; this will be a mold for the meatloaf.  Line the dish with plastic wrap, allowing plenty of extra plastic wrap to extend beyond the dish.  Spray the plastic wrap inside the dish with your Misto sprayer or other oil spray.  Spoon the meatloaf into the dish.  Refrigerate for about an hour to allow the meatloaf to become a bit firm.

While the meatloaf is refrigerating, parcook bacon slices over low heat until much of the fat has rendered but bacon is still pliable.

Place a baking rack over a sheet pan or roasting pan (if you line the roasting pan with aluminum foil, clean-up will be a breeze.  Fashion a piece of aluminum foil the approximate size of the meatloaf and place on the center of the baking rack.  Unmold meatloaf onto the foil piece.  The baking rack allows the grease to drain away and the aluminum foil keeps the crumbly-textured turkey from falling through the rack. 
 
 

 
Place the rendered bacon slices crosswise over the meatloaf.  Bake for 60 to 90 minutes, until the exterior of the meatloaf is golden brown and crispy, then allow to cool for about 10 minutes before slicing.


Mushroom Gravy

Note:  I didn't have chicken broth or veal stock on-hand, so I substituted chicken and beef bouillon.  Homemade stock would be better (and obviously less salty). 

2 cups chicken broth
2 cups veal stock
1 teaspoon tomato paste
1/2 to 3/4 pound fresh mushrooms, sliced
1/4 yellow onion, diced
1/2 teaspoon fresh garlic, minced
4 tablespoons unsalted butter, divided use
2 tablespoons all-purpose flour
Kosher salt
Freshly ground black pepper

Combine the chicken broth and veal stock (or substitute 4 cups of water and a chicken bouillon cube and a beef bouillon cube) and tomato paste in a large saucepan over high heat and bring to a boil.  Lower the heat to medium and simmer to reduce the liquid by half.

In a large saute pan, combine the mushrooms, onions, and garlic.  Add 2 tablespoons of the butter and cook over high heat.  When the mushrooms have browned, remove from the heat and reserve.

In a large saucepan, add the remaining 2 tablespoons of butter.  Whisk in the flour, a little at a time, to make a roux, and cook for about 10 minutes, or until the mixture turns light brown.  Remove the roux from the heat and let cool.  Return the reserved, reduced stock to a boil.  Add the cooked roux to the boiling stock, stirring to avoid lumps.  Reduce the heat and let simmer until the gravy thickens.  Add the sauteed mushrooms and season with salt and pepper.

Place meatloaf slices over your favorite mashed potatoes and spoon mushroom gravy on top.