Bowl Licker

Jennie & Mikey Perillo

There are those moments when you wish you could turn back time, and know what awaits you in the months, weeks, days, moments ahead. If you could only be fully conscious that a quick good-bye would be the last time you gazed at the one who makes your world complete, what would you say? What would you do over? How would you slow down time and savor that last cherished interaction so that it could somehow last you a lifetime? Questions I continue to ask myself, in light of those I’ve lost.

Last month, I received a note from my friend Jennie, a note that revealed tragic news, that has made my heart sink countless times – her husband, Mikey, had unexpectedly passed away while helping their daughter ride her bike. He told her he needed to sit for a moment, then keeled over from a massive heart attack. It was undoubtedly a nightmare of the worst kind- reality. I can’t put a silver lining on it, I know that in an instant her world changed.

In the time that has followed, she has shared her grief, frustration, fears and sorrow. Jennie also shared something special to Mikey. He loved for her to make his favorite Peanut Butter Pie. She held a tribute to him that was both impactful and heartwarming. On August 12th, everyone gathered in their respective hometowns and made Mikey’s favorite pie to support Jennie and their girls and share in his memory. This pie was photographed and shared on hundreds of blogs until an enormous ripple of pie had been felt. Mikey, a person whom many will never know, was cherished and thought about in an indescribable act of loving foodness.

I regrettably wasn’t able to join Jennie and her girls that day, but I watched as sites like CNN.com, Food Network, LA Times, Tastespotting and Foodgawker picked up Jennie’s story and tribute. I was touched by videos made by fellow food bloggers and funds that were set up to help their family. Mikey would have smiled to know that Jennie and their girls were thought about and loved with such an outpouring of pie stories, Facebook posts, and photos shared for her and for her true love.

While I am here to share with you Jennie’s Love Pie, I wanted to also share with you a piece of my love and affection for Jennie. I believe that the greatest gift you can give someone that has lost an important person in her life is thought – keeping his memory alive, sharing tears and stories and eventually laughter again. Jennie and Mikey were great together, they made a beautiful family together and he encouraged her to be the food blogger that she is today. I believe that this is only part of Jennie’s story, and I have a feeling that it will be this love that propels her to discover the next part of her story. I know Jennie is strong, and kind, and loving and that in time, she will laugh again and know that she is not alone even in a room full of people. Jenny this post is for you, to give you strength, as I watch and read you making all of Mikey’s favorite dishes, may you draw on all the good things that are surrounding you in this difficult time and know that you had what many can only hope to find. You had a very special love. Today I make your Love Pie, and share it with my blogger friends because stories shared are memories kept alive. #JennieLovePie

To learn how you can help me, help Jennie, please read to the end of this post.

Creamy Peanut Butter Pie

8 ounces chocolate cookies

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner’s sugar

1 (14 ounce) can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner’s sugar. Add the sweetened condensed milk, vanilla extract and lemon juice.Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan.

Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving. (photo cooking essay below)

Serves 10-12

***

This is where YOU can help. A few wonderful ladies founded a non-profit charity organization called Bloggers Without Borders, which helps people in need during crisis. Their first official project is called #AFundForJennie. The purpose of this project is simple – raise money to help Jennie with her bills as she painfully transitions to life as a widow and single mom. There are two ways to donate: (1) Click on the donate button below to contribute or (2) For every comment you share on Bowl Licker, I will donate to this fund. Share it and make me pay! “What can you say?” you ask. Comment if you’ve baked this pie, if you have some nice words for Jennie or just want to share your thoughts on this post. I’ve learned that blogging can make a difference but only when and if there are others reading your words. Thank you for reading!

Pie enjoyed with our friend Ava.

Corn is such a great summer veggie, but there are those times where you just don’t want your guests licking their fingers at dinner. (Take for example, my 98 year old grandmother, Virginia, who hates to get her hands messy with buttery corn on the cob fingers). This is the dish to cure your corn lickin’ summer woes. It takes hardly any time to compile and prep the ingredients and can easily be whipped up even with guests lurking around the kitchen. I’ll be honest, this is not truly a succotash (ergo, missing lima beans) but I am deeming it my California Succotash Smuccotash.

California Succotash Smuccotash

Ingredients

2 TBS olive oil

1/2 cup red onion, chopped

1 small orange bell pepper, 1/2-inch diced

2 TBS unsalted butter

5 ears yellow or white corn ( approximately 4 cups), Kernels cut from cob

1 1/2 tsps kosher salt

1 tsp ground black pepper

2 TBS fresh basil, minced

2 green onions, sliced

2 TBS fresh parsley leaves, minced

Directions

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes. Then add the butter to the pan and allow it to melt, slightly foaming. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot or room temperature.

When you want to get American, go with a gourmet twist on a nostalgic treat, Rice Krispie treats can morph into taste bud magic. Get ready for an easy dessert for picnics or BBQs that will have your guests smiling from ear to ear.

Chunky Krispie Chocolate Cherry Treats

Ingredients

3 TBS salted butter

1 (10 oz) bag of large marshmallows

1/2 cup white chocolate chips

1/2 tsp vanilla extract

5 cups Rice Krispies cereal

1 cup dried cherries, chopped

1/2 cup semi-sweet or dark chocolate chips

Directions

Line an 8×8-inch square pan with foil, allowing excess foil to to hang over edges to enable easy removal when its time to serve them. Coat foil with cooking spray or butter.

In large pot, over low heat melt butter. Add marshmallows, white chocolate chips and cook, stirring continuously until melted and smooth, approximately 8-10 minutes. Remove from heat, add in vanilla and stir until well mixed. Then add in cherries until well incorporated. Using a spatula, scrape mixture into the prepared pan and press into corners and bottom. Let cool for 1 hour.

In a microwave safe bowl, melt the chocolate chips until smooth, checking and stirring every 30 seconds. Using a spoon, drizzle melted chocolate chips over krispies and allow to set for 15 minutes. Take hold of foil overhang and lift krispies from pan. Cut into squares and serves.

Approximately 16 squares.

This refreshing salad gives the perfect blend of sweet, savory with a twist of tang to keep the fork coming back for more. It’s a nice addition to a salty meal, refreshing and crunchy on the palate. Peas can be prepared two days ahead of time, or salad mixed with its dressing can be prepared 1 day ahead of time.

Mint-a-fied Sugar Snap Pea Salad

Ingredients

1 -1/2 lbs sugar snap peas, ends snapped off and strings removed

salt and pepper to taste

1/4 cup finely chopped fresh mint

1 small shallot, minced

1 tsp grated lemon zest (do not scrape bitter white part of lemon)

1 TBS lemon juice

1 tsp Dijon mustard

1 tsp honey

3 TBS extra virgin olive oil

1/2 cup crumbled feta

Directions

Clean peas and remove ends and strings. Prepare an ice bath in a large bowl; 4 cups water and 4 cups ice cubes. Set aside.

In a large pot, on high-heat, bring 4 quarts of water to a boil. Add peas and 1 TBS salt and cook until crisp and tender, approximately 2-3 minutes. Drain peas in a colander and immediately transfer to the ice bath to cool completely. Remove peas from water, pat dry with paper towel.

Cut peas in half crosswise. At this point, peas can be refrigerated for 2 days in a zip-lock bag.

To prepare salad dressing, in large bowl whisk mint, shallot, lemon zest, lemon juice, mustard, honey and oil. Add peas and cheese to bowl and toss well to combine. Season with salt and pepper. Serve chilled or at room temp.

Salad can be place in an airtight container for 1 day, once mixed with dressing.

Serves 4-6

There is nothing more yummy than Hawaiian diner food, in particular, over cooked (or ‘fat’) macaroni salad. The perfect ‘plate lunch’ is two scoops of sticky rice, one heaping spoon of macaroni salad and some type of protein such as Huli Huli chicken, BBQ English Short Ribs, or a thick cut pork chop. As tempting as it might be to make this pasta recipe ‘low fat’ to shave off a few calories, substituting low-fat milk or low-fat mayonnaise will make the dressing too thin. Enjoy every bite and forget about the carb-fest.

Fat Hawaiian-Style Macaroni Salad

Ingredients

2 cups whole milk

2 cups mayonnaise

1 TBS light brown sugar

salt and pepper

1 lb elbow macaroni

1/2 cup cider vinegar

4 scallions, sliced thin

1 large carrot, peeled and grated

1 rib celery, chopped fine

Directions

In a large pot, bring 4-quarts of water to a boil. Add 1 TBS of salt and pasta and over cook, until very soft, approximately 15 minutes. Drain pasta and return to pot. Add vinegar and toss until well absorbed. Transfer to a bowl to cool for 10-15 minutes.

While pasta cools prepare dressing. In a medium-size bowl whisk 1- 1/2 cups milk, 1 cup mayonnaise, sugar, 1/2 tsp salt and 2 tsps pepper. Pour dressing over pasta and coat well. Allow to cool completely.

Add scallions, carrot, celery, remaining mil and mayonnaise to pot. Season with salt and pepper. Transfer to serving bowl, cover and refrigerate for a minimum of 1 hour and no longer than 2 days.

Serves 8-10.

There was a spot of sun that made its way into my atmosphere and instantly I was mentally transported to thoughts of a sunny Hawaiian day. To celebrate my instant move from the land of water and more water (Northern California had the most rain it has had in 100 years!) to sunny skies a Hawaiian BBQ was in order. With inspiration from my friend in Kawaii, Kat, and few pointers from ‘Cook’s Country Magazine’ a feast was made. The menu will be revealed these next few weeks, so stay tuned:

- Huli Huli Chicken

- Hawaiian Macaroni Salad

- Mint-a-fied Sugar Snap Pea Salad

- Gourmet Krispie Treats

To get this succulent and crispy chicken fired up, you will need some lead time. The good news is that both the brine and the glaze can be made ahead of time and refrigerated for up to three days. DO NOT brine chicken more than 8 hours or it will become VERY SALTY.

Huli Huli Teriyaki-Style Chicken (Turn It, Turn It Chicken)

Chicken Brine Ingredients

2 quarts (8 cups) water

2 cups low sodium soy sauce

1 TBS vegetable oil

6 garlic cloves, minced

1 TBS ginger, fresh grated

4 split chicken halves (2 chickens approx 8 lbs)

Chicken Glaze Ingredients

3 (6 oz) cans pineapple juice

1/4 cup packed light brown sugar

1/4 cup low sodium soy sauce

1/3 cup ketchup

1/3 cup rice vinegar

4 cloves garlic, minced

2 TBS ginger, fresh grated

2 tsps **** Asian black bean chili sauce

2 cups mesquite wood chips (soaked in water for 15 minutes)

CHICKEN & BRINE

When buying the chicken, ask the butcher to cut it lengthwise through the breast bone. In a large pan, heat oil over medium-high heat. Add garlic and ginger, cooking until fragrant, approximately 30-60 seconds. In a large bowl or soup pot, combine water and soy sauce. Stir ginger and garlic into soy mixture. Add chicken and refrigerate, covered for at least 1 hour and no longer than 8 hours.

GLAZE

In a large-size sauce pan combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger and chili-garlic sauce and bring to a boil. Reduce heat to medium and simmer until thick and syrupy, approximately 20-30 minutes. You should end up with 1 cup of sauce.

GET GRILL READY

Drain water out of wood chips, seal in a foil packet and cut vent holes on top.

If using a gas grill, place foil packet directly on primary burner. Turn all burners to high and cover until wood chips begin to smoke heavily, approximately 15 minutes. Turn all burners down to medium low. Scrape and oil cooking grate.

If using coals, light approximately 75 coals. Open bottom vents on grill. When coals are covered with fine gray ash, spread evenly over bottom of grill. Place foil packet directly on coals. Put cooking grate in place and heat, covered with lid vent halfway open until wood chips begin to smoke heavily, approximately 5-8 minutes.

GRILL CHICKEN

Remove chicken from brine mixture and pat dry with a paper towel. Arrange chicken, skin-side up on the grill being careful not to place chicken directly above foil packet. Grill covered until chicken is well browned on bottom and has an internal temperature of 120 degrees. Cooking time will be approximately 25-35 minutes. Turn (or huli) chicken, skin-side down and continue to grill, covered, until skin is crisp and thigh meat registers 170-175 degrees. This should take another 25-30 minutes. Transfer chicken to platter, bush generously with glaze and allow to rest for 5 minutes. Use remaining glaze at table when serving chicken.

Serves 6-8.

It seems that since the sun first peeked out in mid-June, I’ve had a hankering for Hawaiian inspired dishes. But being a native Californian I also like to incorporate a healthy dose of Mexican fare into every day meals. If you are looking for a new way to switch up your typical 4th of July BBQ, I hope that this post will inspire you to make the ultimate Hawaiian taco. With Tortilla Land‘s fresh flour tortillas at hand, this is a do-ahead dish that is just too good to resist. Get your hula skirt on and drop your jaw, these Kalua Pork Tacos will leave your friends counting down the days until next year’s party.

Kalua Pork Tacos

Taco Ingredients

1 (6 lb) pork shoulder or butt roast

1-1/2 TBS pink Hawaiian sea salt

1 TBS liquid smoke flavoring

24 (6-inch) flour tortillas (I used 2 packages of Tortilla Land flour tortillas)

cherry tomatoes

cilantro

pineapple relish (below)

Taco Directions

Pierce pork all over with a sharp knife. Rub liquid smoke over meat and then rub in salt. Place roast in a slow cooker.

Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.

The next day, cut tomatoes and cilantro and mix well. Prepare pineapple relish. Before serving, I deviated from the typical package directions and put my tortillas on the BBQ, over a medium heat. Tortillas cooked for 35-40 seconds on each side. As the tortillas cook they tend to puff-up, flip and turn to brown on both sides.

Remove meat from slow cooker, and shred, adding drippings as needed to moisten. To assemble tacos place a tortilla on your plate and in the center add a healthy line of shredded meat, garnish with tomatoes, cilantro and pineapple relish. Fold taco in half and eat!

Grilled Pineapple Relish

1 whole Pineapple, cleaned and cored, cut into long spears

1 (12 oz) bag frozen pineapple

1/4 cups of Scotch Whiskey

1/3 cups of brown sugar

1/3 cups of soy sauce

Relish Directions

On a BBQ, roast large slabs of pineapple for 2-3 minutes on each side. Remove from BBQ and rough cut 2 spears of pineapple into small-size piece. Use remaining spears of pineapple to garnish the plate.

Place the frozen pineapple into a food processor while frozen and pulse until the fruit is in fine chunks.

In a medium-size pan, over low heat, add the frozen pineapple, brown sugar and Scotch Whiskey. Cook for 15 minutes at a low simmer, stirring occasionally, to let the flavors meld together.

Before serving, add the chunked BBQ pineapple to the relish, cook stirring until slightly softened.

Serve at room temperature.

Note: This dish is especially nice when served with rice and beans.

Makes 24 tacos.

Tortilla Land Flour Tortilla Information:

All Natural Ingredients: Wheat Flour, Water, Canola Oil, Salt, Sugar – yep, that’s it.

Nutritional Facts: www.tortillaland.com/index.php/tortillas (click on Nutritional Facts)

It’s nearly Father’s Day and while I am looking forward to planning a hearty menu for my Dad and husband, there are a few other fathers I will be missing…my Grandfather Elios, my Grandfather Nunzio, and my Godfather Joey. Every one of these men has played an important role in my life, and I could write volumes about everything that each one of these men has meant to me over the years. But this year I wanted to share a simple recipe, which was the last thing I made for my Godfather/Uncle Joey before he passed away. Sometimes it is the simple things that can put a smile on someone’s face, and knowing that he enjoyed the various textures and flavors of this dessert is something that I have often reflected upon over the last few months.

To all of the wonderful father’s out there- may you be surrounded by those that truly appreciate you and spoiled by the simple things that make you smile.

Godfather Apple Turnovers

* this dessert can easily double as a breakfast treat

Ingredients

4 medium Granny Smith apples, peeled and diced small

1 tsp lemon juice

2 TBS butter

2 tsp lemon or orange peel

1/4- 1/3 cup sugar (depends on tartness of apple)

1 tsp vanilla extract

1 tbs cornstarch

1 tsp cinnamon

1/2 package phyllo sheets

4 TBS butter (1/2 cube)

powdered sugar; for dusting

Directions

Peel and dice apples, place in cold water with lemon juice to keep apples from turning brown. When ready to cook the apples, allow to drain for a few minutes in colander to remove excess water.

Preheat oven to 375 degrees.

In a medium saucepan, on medium-low heat, add apples, sugar, vanilla, orange/lemon peel, cinnamon and cornstarch. Cook approximately 5 minutes, stirring regularly, until the apple mixture thickens. Remove from heat and set aside.

Remove phyllo dough from package and have a damp towel ready so you can keep the phyllo sheets covered as you work. They tend to dry out quickly.

In a small pan on low heat, melt butter. Using a pastry brush, brush one phyllo sheet. Position dough so that the longer side faces you. Fold in half (vertical) and brush again. Fold again to form a long strip. Brush again with butter. On one edge, add about 1 1/2 TBS of the apple filling. Fold into the form of a triangle. Brush the outside of the triangle phyllo turnover with extra butter and sprinkle with sugar. Place on a cookie sheet. Bake for 15 minutes or until nicely golden brown. Check after 10 minutes to ensure that the turnovers are not burning as oven temperatures do vary. Allow to cool and dust with powdered sugar.

Best Godparents a child could have!

With summer taking its sweet time to get to Northern California, I was tossed another rainy day and decided it was time to get the soup pot out to create a tasty concoction. On the menu = Mixed Bean & Sausage Soup.

As a thank you for your continued reading, I thought it would be fun to spice up my blog post and do a reader give-away. While I seldom do these, when I spoke with the folks at Bertolli, and saw the lovely gift they wanted to pass along, I decided to break from the norm and say ‘yes, I’d love to!’. After this recipe read more on how to win!

Mixed Bean & Sausage Soup

2 TBS olive oil

1 yellow onion, diced

2 carrots, peeled and diced

2 ribs celery, strings removed and rough cut

1 lb mild sausage, casings removed

1 (1 lb bag) mixed beans, dried

1 bay leaf

1 ham hock

12 cups water

salt and pepper to taste

1/2 cup uncooked short grain white rice

Directions

In a large-size stock pot, on medium heat, add oil and onions and cook until translucent. Add in carrots and celery, stirring constantly so that the vegetables do not brown. Breaking up sausage into small pieces, add into the pot with the vegetables and cook until the meat is no longer pink.

Add water,beans, and bay leaf; cook on medium-high heat until mixture comes to a full boil. Allow to boil for 30 minutes, with lid partially covering pot. Salt and pepper to taste. Reduce heat to low, and place lid on pot. Cook for 1 1/2 hours, stirring occasionally. Check to ensure there is at least 1/2-inch of water on the top of the soup; if needed, add more water. Return soup to a boil and add in rice, stir until well mixed, cover and cook on low for 30 minutes.

Remove ham hock and bay leaf and serve.

Bertolli Give-away

How to win?

Leave a comment about your favorite wine and cheese pairing, then tell me why you would enjoy winning this gift.

What you’ll win…

To complement the fresh, authentic flavors of your favorite Bertolli frozen meal, they will provide you with all of the tools to prepare a delicious antipasto di formaggio platter, including:

· Slate Cheese Board and Chalk Set

· Set of 3 Cheese Tools

· “Cheese & Wine” Pairing Book

· Set of 3 Pronutto Wine Jellies to complement your cheeses

· Tasting Certificate for a free Bertolli frozen meal

(I am a huge fan of the stuffed pasta shells)

The antipasto di formaggio platter is perfect for enjoying a variety of fine Italian artisan cheeses before you prepare your favorite Bertolli Meal. From pungent asiago to buttery fontina, Italian cheeses provide an abundance of culinary possibilities and are just as delectable on their own, or simply paired with a lovely glass of wine.

And if you want to double your chances of winning – and you fancy yourself an Italy aficionado – check out Bertolli Tastes of Italy! Map on Facebook. Upload a tip, story, recipe, or photo from your favorite region of Italy, as a bonus form of entry.

Fine print: Despite how much I adore all of my foreign readers this offer is only good in the United States. Thank you to Bertolli for sending the set to me and offering one to my readers.