I'm crazy protractor man, give me some caramel popcorn.

Caramel Popcorn, originally uploaded by mud pie gourmet.

I am obsessed with caramel popcorn. I don't know when it began. I remember eating caramel popcorn at my friend, Carrie's house and watching Adventures in Babysitting. When we lived in Charlottesville we had an Easter brunch with some friends with an Easter Egg Hunt afterwards for the kids, AND the adults. The adults wrote things on small pieces of paper that they would do for others and put them inside an egg. For example: a free dinner, free babysitting, or my personal favorite: caramel popcorn. The egg we found had a note which read "One large bowel of caramel popcorn." We had a nice laugh at the misspelling, and I ate almost all of that popcorn by myself. I eat it until I get sick. I can't stop myself.

I am a Nazi when it comes to what my kids eat, so you can imagine my brother-in-law's surprise when I made caramel popcorn for the cousins. He was also shocked that my kids had never had butter popcorn, yet they had had caramel popcorn (which has a whole stick of butter in it)! Some things are too good to be missed.

Wondering about that title? Gotta love S-A-T-U-R-D-A-Y night. Especially the old school days. Everyday my daughter asks me when we are going to Pumpkinville. I tell her that it's not open until Halloween time. Who doesn't associate caramel popcorn with Halloween? Adam Sandler should have said "I'm crazy newspaper face, give me some caramel popcorn!"

Caramel Popcorn

5-6 cups cooked popcorn (I have even used microwave popcorn)

1/2 cup butter
1 cup brown sugar
1/2 cup corn syrup
1/2 can sweetened condensed milk
1/2 tsp salt
1/2 tsp baking soda

Combine butter, brown sugar, corn syrup, milk and salt together in a saucepan. Bring to a boil. Boil for 5 minutes. Remove from heat. Add 1/2 tsp baking soda and stir. Pour over popped popcorn and mix.

Fairyland

Fairyland Chocolate Cake, originally uploaded by mud pie gourmet.

We finally had a birthday party for my 4 year old (her birthday was in June). We made our house turn into fairyland and the kids were fairies and elves once they earned their wings. After games and decorating our star cookie wands (sugar cookies on a popsicle stick) we ate fairy fare.

Star Cucumbers and Baby Carrots with Red Pepper Hummus
Magic Fruit Wands
Star Pizzas
Fairy Punch with Edible Flowers
Fairy Chocolate Cake

The Fairy Chocolate Cake was made by my mother-in-law and is the recipe I chose to feature (and if you're wondering why there are 5 candles on a 4 year old's cake it is a Mud tradition to put one to grow on. It's going to get confusing in the photo albums mixed with my family's tradition of putting the number you are turning). This recipe has been used for 25 + years at the Mud household. Every birthday, this is the cake that is made (except when the only girl, Mary went through a phase where she wanted store-bought cakes because all of her friends did). I have not quite perfected this cake as Mom M. has. Everyone looks forward to sinking their teeth in this cake, always with the choice of Breyers Mint Chocolate Chip Ice Cream or Chocolate ice cream. MMmm....one of my Mud nephew's birthday is next weekend. I can't wait.

Mom Mud's Chocolate Cake

1/4 cup butter
1/4 cup margerine (or shortening)
2 cup sugar
1 tsp vanilla
2 eggs

3/4 cup cocoa
1 3/4 cup flour
3/4 tsp baking powder
3/4 tsp soda
1/8 tsp salt

1 3/4 cup milk

Preheat oven to 350 degrees.

Cream together butter, margarine and sugar. Add vanilla and two eggs. Sift together cocoa, flour, baking powder, soda, and salt. Add dry ingredients and milk with creamed ingredients, alternating. Flour and grease two 9-inch round pans. Pour in batter. Bake for 20 minutes (until toothpick comes out clean). Wet a kitchen towel and lay out on counter. Place pans on towel to cool. Remove from pans (using a knife around the edges one at a time. Frost 1 cake, including the top, place the other round cake on top and completely frost cake.

Fudge Icing:
1 lb powdered sugar
2/3 stick butter
1/2 cup cocoa
pinch of salt
2 tsp milk
1 tsp vanilla

In a small saucepan melt butter, add powdered sugar, salt and milk (a little at a time, you might need more), cocoa and vanilla. Stir together and place on cake.

Give me a crusty

Coconut Chicken, originally uploaded by mud pie gourmet.

The first time I had coconut-crusted anything was in Hawaii. I went there for a dental convention, so in between classes on gum disease we toured the sites and ate good food (including coconut chicken). A must visit restaurant is Top of Waikiki. The rooftop restaurant spins as you eat so you can see the scenery.

I was in college my first and only time I went to Hawaii, and once I found out I was going to Hawaii with my boss (also my Uncle) and his "computer guy" and his wife I decided it would be to my advantage to bring along my boyfriend, S., now my husband. S. was dirt poor (his paleontology job didn't pay much), so I offered to pay for half his ticket and he was able to share a room with my uncle/boss. He consented (after I twisted his arm) and we had a memorable time that October.

Fast forward three months. I am in London. I move into this amazing row house. I hang a picture of S. and me on my bulletin board right by my bed. A new roommate sees the picture and asks why I have a picture of S. I reply, "Um, he's my boyfriend." (All the while thinking, "And YOU are?") She said, "Are you the one who paid for him to go to Hawaii with you?" I corrected her and told her that I only paid for half the ticket. Really, I wasn't buying my boyfriend, but I must have done something right because he proposed 8 months later.


Mango Raspberry Salsa

1 1/2 mangos, peeled and diced
2 scallions, white parts chopped
1/2 serrano pepper, seeds removed
5 raspberries
juice of 1 lime
1/4 tsp cumin
1/4 cup fresh cilantro
Kosher salt and freshly ground pepper to taste

Combine ingredients in a blender or food processor. Process till finely chopped, but not completely pureed.

Coconut Chicken
Serves 4

4 chicken breasts
1 cup coconut milk
1/4 tsp red pepper flakes

1/2 cup coconut flakes
1 cup Panko bread crumbs (in Asian section)

Preheat oven to 350 degrees. Marinate chicken in coconut milk with red pepper flakes for at least 30 minutes, up to overnight. Combine coconut flakes and bread crumbs in a separate bowl. Place marinated chicken in coconut and bread crumb mixture, turning to coat. Place on a foil-lined baking sheet. Cook for 35-40 minutes, until cooked through.

Serve with mango salsa and rice.

Definition for Crusty: a dirty look.

This was a word some friends and I made up. We would always say, "She gave me a crusty." This is something crusty I would want unlike those dirty looks.

Topless, I mean Tapas Bar

Tapas Sandwiches 1, originally uploaded by mud pie gourmet.

When we lived in Mexico City people often thought we were from Spain or Argentina. That was until I opened my mouth. "Ahhh, Norteamericana!" That's right, I have a gringa accent. I can't even do a good British accent and I lived there, too. However, S. is still mistaken for being Spanish or Argentine after he speaks. He has the accent. I guess that's what comes from learning Spanish living with a native Argentine and living in Argentina for two years. One time when S. was serving a mission for our church he was walking down the street with his missionary companion when a 6 foot 4, 300 pound, drunk man grabbed him by the collar and pinned him against the wall and accused S. of being an FBI agent. The man threatened to kill him. In S.'s best Argentine accent he said (in Spanish), "I don't know what you're talking about, I'm from Buenos Aires." The guy said, "Oh, never mind." Talk about the Lord protecting you.

Here is a Spanish-inspired meal. In Charlottesville were deciding where to go for dinner one night. A friend, (Mike N.) said, "What about a topless bar?" Okay, that is what I thought he said. He really said, "What about a Tapas Bar." So, Mike, next time you guys are in town we can add these sandwiches to the Topless, I mean Tapas Bar.

A couple weeks ago S. had an urge for some good cheese. When I saw the wedge of Manchego he bought at Wegmans I was inspired to invent this new Spanish dish.


FYI: Tapas is the name for a wide variety of appetizers in Spanish cuisine.

They may be cold, such as mixed olives and cheese, or warm, such as puntillitas, Andalusian battered, fried baby squid. In Spain (mainly in the southern half of the country), tapas are usually given for free to accompany a drink before lunch or dinner. In the United States and the United Kingdom, tapas have evolved into an entire cuisine; at Spanish restaurants, patrons may order many different small tapas, and combine them for a full meal.

Tapas Sandwiches
Serves 2

Cheese marinade:
2 green onions, chopped
1 T olive oil
1/2 tsp cumin seeds
1/4 cup roasted red peppers, sliced
Kosher salt and freshly ground pepper to taste
1/4 lb Manchego cheese, thinly sliced

Place cheese in a 9x9 pan. Drizzle with olive oil, green onions, cumin, salt and pepper. Top with red peppers. Refrigerate for 30 minutes to overnight.

The Sandwich:

1 russett potato, washed and thinly sliced
1/3 pound Chorizo, thinly sliced
Good bread, such as a bagette, sliced into sandwich-sized pieces (4 pieces total)

In a frying pan heat 2 tablespoons of olive oil over medium high. Add sliced potatoes and cook, turning so both sides are golden brown about 7-10 minutes. Remove from heat.

Place sliced Chorizo in a frying pan over medium high and saute about 7 minutes. Remove from heat.

Preheat oven to broil. On a cookie sheet place sliced bread. Add sauteed potatoes, chorizo, marinated cheese with red peppers on the top of the bread. Broil for 2 minutes, watching closely.

Dreaming of a tropical island

Coconut Tart with Lime Curd, originally uploaded by mud pie gourmet.

With baby #3 on the way, S. and I are itching to get away on a vacation--by ourselves. We have never done this since having B., 4 years ago (yesterday). The only time I have been away from her was while I was at the hospital after having Little Man. I remember all the trips we took before kids. Some of my favorites: Costa Rica, Hualtuco, Mexico (all over Mexico, actually), Hawaii, London...

It does make me a little nervous to leave the kids for a long time. I mean, we don't have the best luck on trips. During our honeymoon in Costa Rica we almost died 3, yes, THREE times. Here's how it happened: We arrived in San Jose, and boarded a small, single-prop plane to Playa Langosta (no biggie, right? Keep reading). We were kayaking in a river and we saw a crocodile right by our kayak, it came a little too close for comfort. After staying a few nights at Playa Langosta we headed to the Arenal volcano that heats some hot springs at the nearby Tabacon resort. As we approached the volcano we saw hundreds of toucans flying away from the volcano, not usually a good thing. As we got closer, ash started falling on our little VW van. Uh, how do you say, "turn around" in Spanish? We arrived at the hotel, only to be directly evacuated down the other side of the mountain to another, not so posh, hotel. As we were driving down we saw a wall of volcanic ash rolling down the side of the volcano. It was the largest eruption in 30 years. So, we continued our vacation, eventually returning to the original hotel, and then to San Jose for our last night. As we were waiting to board our plane back to the states, S. was reading a local paper and saw that the same plane we had taken to Playa Langosta had crashed in the jungle the night before.

So, as we think of where we might go, my mind turns to the potential cuisines. This inspired me to make a Coconut Tart with Lime Curd.


Coconut Tart with Lime Curd

Makes 6 individual tarts
2 1/2 cups shredded coconut
1/2 cup sugar
2 egg whites

Preheat oven to 325 degrees. Place coconut and sugar in a food processor to blend. Add egg whites and mix. Press mixture into a well-greased 4 inch tartlet pans with removable bottoms.

Bake for 25-30 minutes or until golden.

Lime Curd
adapted from Barefoot Contessa

4 limes at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter at room temperature
4 extra-large eggs at room temperature
1/8 teaspoon salt

Remove the zest of 2 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over medium heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.

Carefully remove tarts from pans, pour curd into coconut tarts. Wait about 20 minutes until curd is set. Add sweetened whipped cream and fresh berries.

I want to try this crust with chocolate and almonds--an Almond Joy-type creation. Yum.

Kabobing along

Kabob feast, originally uploaded by mud pie gourmet.

My alma mater is not known for its partying. Students party in a different way than most universities--no alcohol. One of my most memorable parties I went to was at my friend, Brooke's house. It was packed, and it was a "Make your own Kabob Bar." They had a table set up with everything you can think of to put on a kabob--tomatoes, peppers, onion, mushrooms, beef, chicken... We were sitting around with some friends, waiting for our personalized kabobs to cook, a challenge with how many people were there, when a friend ate some chicken. It wasn't until we were talking about waiting for our chicken to cook that she realized her mistake--she had eaten the chicken raw. I guess the room was dark, but she didn't realize she had just eaten a big piece of chicken sushi. The story has a happy ending--no salmonella.

I love kabobs for entertaining a crowd because they provide guests with choices--in meats, in marinades, and in sauces. Just make sure they don't eat the chicken before it's cooked.

MENU:

Kabobs--in two to three different marinades, using meat, chicken, or pork
Cilantro Ginger marinade
Peanut Marinade
Sauces--Cilantro Pepper
Tomato, Cucumber, Feta
Peanut Sauce
Veggie Kabobs
Pita with Hummus
Cilantro Rice (or Couscous)
Grapes
Dessert--Fresh fruit tart or Baklava

Kabobs
plan for 1/4-1/2 lb of meat per person

Cut chicken, meat or pork into 1x1 inch chunks

Cilantro Garlic Marinade
for 1 1/2 lbs meat

3 garlic cloves
2 T olive oil
1/2 tsp ground mustard
3/4 cup fresh cilantro
1/4 cup chopped scallions
1 tsp cumin
1/4 cup lemon juice
Kosher salt and ground pepper

Combine all ingredients in a blender or food processor until well blended. Marinate meat for at least an hour or overnight in a ziplock bag. Place meat on skewers.

Grill over medium-high about 10 minutes, rotating and marinating as they cook.

Peanut Marinade

1 cup soy sauce
1/2 cup hot water
1/2 cup chunky peanut butter
1 garlic clove
1/8 tsp crushed red pepper
1/4 cup lemon juice

Combine all ingredients in a blender or food processor until well blended. Marinate meat for at least an hour or overnight in a ziplock bag. Place meat on skewers.

Grill over medium-high about 10 minutes, rotating and marinating as they cook.

Cilantro Pepper Sauce

1/4 cup chopped onion
1 T minced fresh ginger
1 serrano pepper, seeded and chopped
1/4 green pepper, chopped
1/2 cup cilantro
1 tsp sugar
1 tsp salt
1 T water
1/4 cup lime juice

Combine all ingredients in a blender or food processor to chop finely. Refrigerate until ready to serve.

Tomato, Feta and Cucumber Relish

2 tomatoes, chopped
1 onion, chopped
1 large cucumber, seeded and chopped
1/4-1/2 cup feta, crumbled
1 tsp salt
1 T lemon juice

Combine ingredients in a bowl and stir to combine.

Peanut Sauce

2 garlic cloves
1/2 onion, chopped
3/4 cup chunky peanut butter
2 T ginger, minced
1 T olive oil
1 cup coconut milk
2 T soy sauce
1/4 cup lemon juice

Combine ingredients in a blender or food processor until smooth. Pour into a saucepan and simmer over low until thick, about 4 minutes. Thin with coconut milk, if necessary.

Veggie Kabobs

Zucchini, sliced
Yellow Squash, sliced
Red, orange, yellow, green peppers, 1-inch chunks
Onion, 1 inch chunks
Cherry tomatoes
Mushrooms
Fresh Pineapple

I just marinate the veggie kabobs in a little olive oil and balsamic vinegar with salt and pepper. We put them on separate skewers since they cook at a different speed than the meat. You can also choose not to put the veggies on on skewers and just grill them in larger pieces (i.e. peppers in fourths).

A doll from the eighties

Strawberry shortcake, originally uploaded by mud pie gourmet.

I am a child of the eighties. I loved Rainbow Brite, Bonkers candy, E.T. cereal (thank goodness they came back with Reese's Cereal), jellies (as in the shoes--have you seen they have some in the dollar section of Target?!??! I'm so tempted), Pee Wee Herman (you know you can do the Tequila dance), and watching the Take on Me video over and over. Occasionally I'll get emails forwarded to me like, "You know you're a child of the eighties if..." I am always hit with nostalgia and wonder how I could have forgotten about such funny, seemingly important (at the time) things.

Well, now children of the eighties are parents, and you can see it when you go to the toy store. They have Cabbage Patch Kids, My Little Ponies, Teenage Mutant Ninja Turtles, Care Bears and Strawberry Shortcake. They know we will buy the toys--not just for nostalgic reasons, but the fact that we can (no more asking mom and dad). Man, I wanted a Cabbage Patch kid so bad. I finally got one, but by that time my friends had FIVE Cabbage Patch Kids. I have to admit, it is nice that my mom still has some of my old toys--B. can play with that Cabbage Patch Kid (it's a preemie and it's birthday is the day before mine--I still remember) and my Strawberry Shortcake dolls when we visit. I don't mind playing with her (B., that is), either.

I love Strawberry Shortcake, not just the doll. With the strawberry season here I knew I had to make my shortcake. I have made so many different recipes of shortcake and S. always asks me why when my usual is always the best. Here's the best.

Strawberry Shortcake

Makes 12 servings

2 1/4 cups flour
2 tsp baking powder
1/3 cup sugar
1/2 cup butter, cut into small pieces
1 egg, beaten
3/4 cup milk
approx. 6 cups sliced strawberries
approx. 1 cup Whipping cream, whipped with about 2 T powdered sugar

Preheat oven to 425 degrees. Combine flour, baking powder and sugar. Cut in butter until coarse crumbs form. Combine milk and egg in a separate bowl. Add milk and egg mixture to dry ingredients. Stir until just combined. Drop onto cookie sheets in large mound (about 2-3 inches in diameter). Cook for 18 minutes. Let cool. Slice in half horizontally. Place a generous dollop of whipped cream on bottom of biscuit, top with just under 1/2 cup of strawberries each. Place top of biscuit back on and add whipped cream to the top with a few more strawberries. Add more or less whipped cream and strawberries to your liking.

I always eat the leftovers for breakfast with a big glass of milk. Hey, it's fruit and an egg!