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Homemade Chai Tea

Homemade Chai Tea

Make Everyday taste better!

Chai Tea

View from Nebraska on December 13, 2020.

 

Today,  I awoke to an outdoor temperature of 9 Degrees F., and I feel the chill seeping through windows and walls of the house.

Extreme cold and snow add a dimension to the day that grabs my attention.  Like a walk in the woods or a swim in the pool or a stroll in the park, cold charges-up my energy.

 

I dress in wool and fleece and get outside for a brief walk, returning to a warm house to  make a remedy for all my complaints and concerns – a  Chai Tea.

Homemade Chai Tea
Homemade Chai Tea
5 spices

Steep these 5 spices in a steaming pot of  water, add black tea leaves, fresh milk and Buzz Savories local honey.  Sip your homemade cup of   light,  warm and exotic Chai and smile.

 

I’m thinking of all ways to lift the challenges of celebrating the Season in December 2020, and first for me is making and sipping and serving Chai Tea.

 

I thank Mani Niall and his collection of recipes incorporating local honey in Covered in Honey, 2003..  His easy-lift recipe for Chai follows:

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Homemade Chai Tea

Sip warmth and spice and Buzz Savories local honey - a Chai Tea made for you!
Course Drinks
Cuisine Indian
Keyword Buzz Savories Honey,
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

What You'll Need:

  • 5 cups water
  • 1 teaspoon whole cloves (20-22 cloves)
  • 2 teaspoons crushed green cardamom pods (26-30) Crush the cardamom pods in a mortar and pestle or a few brief turns in your food processor or place in a plastic bag and crush the pods with a potato masher or bottom of a steel pan. The purpose is to open the pods so the flavorful seeds can escape to spice the tea.
  • ¼ teaspoon black peppercorns (14-16)
  • 3-4 sticks cinnamon If you plan on making the tea a day before serving, use 3 cinnamon sticks because as the spices intensify over time even though they are strained out of the tea. Cinnamon can overwhelm the flavors of the other spices.
  • 8 slices fresh ginger (1/8 inch thick slices)
  • 1 ½ Tb. black tea
  • 1 cup whole milk
  • 2 1/2- 3 Tb. Buzz Savories Honey

How To Prepare:

  • Bring water to a low boil and add spices. Reduce the heat and simmer for 25 minutes.
  • Remove from the heat and add the Black tea and allow to steep for 5 minutes.
  • Add the milk and honey and bring the tea to a simmer.
  • Strain and serve

Notes

The base tea (without the milk and honey) keeps well, covered and refrigerated, for several days. Surprisingly, the delightful flavors intensify even after the spices have been strained and removed. Simply heat with fresh milk and honey to serve.

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Longevity Noodle Bake with Mustard Cream Sauce

Longevity Noodle Bake with Mustard Cream Sauce

Add Peace and Health for the Planet with Longevity Noodles

Hello February and Welcome friends and Mustard Mavens,

 

I am learning about the Chinese New Year celebrations and specifically Longevity Noodles, one of the many rich and meaningful aspects of their celebration. How better to celebrate 2020 than eating noodles and I call them  “Longevity Noodles?”

 

I associate noodles and  noodle-making  and now “Longevity Noodles” with the Senior Center in Eustis, Nebraska.  The Eustis Senior Center and Buzz Savories commercial kitchen are a short walk apart, and I am a regular noodle customer at the Senior Center.

 

May I introduce you to the Eustis, Nebraska Senior Center and their members who make and pack and market noodles?

Eustis Senior Center - making noodles

The Eustis Senior Center started in 1984 at which time, the members began making noodles commercially to help support their Center.

 

Members of the Senior Center sell the noodles at the annual Eustis Craft Fair, St. Nicholas Day Celebration in December, and S&H Grocery on Eustis Mainstreet.  They fulfill regular orders from churches in Lincoln for soup fund raisers and special events. The Germans From Russia,a Lincoln, Nebraska population purchase the noodles on a regular basis.

 

The Eustis noodles although shorter than the Chinese version serve as our flavorful alternative to “Longevity Noodles.”

The Village of Eustis was established in 1876, and the recipe for noodles arrived with the first German families who settled in the Loess Canyon country to farm and build schools, churches, banks, businesses, grocery stores and homes.

Photographs of the Eustis Senior Center noodle-making process by Don Brockmeier, Photographer who lives  in Eustis, Nebraska and often enjoys eating these marvelous noodles.

The Eustis Senior Center noodle makers cut the noodles in two widths – narrow and wide.  They serve the narrow widths in their rich and satisfying chicken noodle soup.  The wide often appear on the menu at the Senior Center in a beef tip and noodle casserole.

How to purchase?
Speak with Diane Coe, Senior Center Manager, at (308) 486-3471, or email – [email protected]

These superior noodles  take an ordinary soup into sumptuous and the same with chicken and noodle in casserole.  See my current favorite recipe for these special noodles.

 

Why do I consider the Eustis Senior Center noodles special?  1) Fresh ingredients and fresh on the shelf  2) bursting with noodle flavor 3) sturdy (keep their shape and bite yet tender.

 

Eustis Senior Center noodles raise an ordinary chicken noodle soup to spectacular.  I also make a baked noodle recipe that I serve as a main dish with a fresh cranberry sauce or add chunks of leftover or freshly sauteed chicken, and these noodles freeze well too.

 
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Gather Together and Feast

Longevity Noodle Bake with Mustard Cream Sauce
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Longevity Noodle Bake with Mustard Cream Sauce

Course Main Course, Side Dish
Cuisine American
Keyword Easy Cooking, Light Dinner Meal
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

What You'll Need:

  • 8 oz noodles
  • 1 large shallot or 1 small mild onion, or 1 bunch onions (white parts only and save greens for garnish dice or thinly slice the onions you select
  • 1 Tb. butter or olive oil
  • 1 ¼ cup chicken broth
  • 2 Tb. Spicy Beer Mustard
  • 3 sprigs fresh thyme or ½ tsp. dried thyme (optional)
  • ½ cup whipping cream
  • pinch salt & pepper salt and pepper to taste
  • 2 Tb. fresh parsley, finely minced for garnishing
  • 1 lb. ½ inch chunks of cooked chicken (optional)

How To Prepare:

  • In a 2 quart sauce pan, boil water and add 1 heaping tablespoon of salt. Drop the noodles into the pot and boil for no more than 12 minutes and maybe less. Taste for doneness. These noodles are fresh and tender and take less time to cook than store-bought noodles.
  • In a medium size skillet, melt 1 Tb. of butter or olive oil.
  • Saute' the shallot, diced onion or bunch onions until soft although not brown.
  • Pour in the chicken broth and toss in the thyme springs or dried thyme. Simmer the chicken broth and thyme mixture until it reduces by ½ of its volume (5 minutes). Remove the thyme sprigs.
  • Turn heat to a low simmer and slowly add cream and Spicy Beer Mustard. You may need less because the cream thickens the sauce quickly and when the sauce feels velvety to the tongue, it is finished. If the sauce seems skimpy, add chicken broth to extend it. If the sauce seems too thick, loosen it with chicken broth and too thin, add more cream.
  • Season with salt and pepper to taste and toss with the cooked noodles.
  • Butter or spray a casserole dish and pour in the noodle mixture.
  • Cover with aluminum foil and bake in a 325 degree oven for 20 minutes.

Notes

You may add leftover chicken or saute a chicken breast prior to making the casserole.  I usually make a double recipe of the sauce and noodles because any leftover (doubtful) make a lovely soup. Simply add chicken broth and freeze or serve again.

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Cheese and Spinach Pie

Cheese and Spinach Pie

Cheese and Spinach Pie

Holiday Season 2020, and I continue with the “easy is right” theme because as my cousin noted, “Everything is toned down at this time.”   I’m processing the meaning of  a “toned down,”  and “easy is right” holiday. (note I did not say celebration).

 

I miss seeing the ones who travel cross-country to join us, and because  the expectations of joy during the Holidays always felt stressful,  I never thought I would say these words – “I miss the tinsel, and Santa Clause surrounded by laughing children, and plates of red and green frosted cookies shared among friends,  and brunches, and dinners, and concerts that popped-up in the Holiday Season before Covid19 tied us down.”

 

I find freedom in handling the irredeemable  particulars of daily life and cooking being a “particular.”  Cooking engages my whole being – my hearing, sight, taste, smell and touch and also my mind.  Small tasks feel therapeutic because when working with my hands, my mind can’t drift off to something else.

 

Join me. Gather the simple ingredients for the Spinach, Mushroom and Buzz Savories Spicy Beer Mustard pie. This savory pie comes together with ease and always looks rich and is loaded with flavor.

 

Avocado blends its buttery flavor with the sweet and sour grapefruit. The joining of tastes and texture nears perfection, and Buzz Savories Honey Mustard Fruit Dressing  compliments this super-food combo.

The original recipe for Mushroom, Spinach and Spicy Beer Mustard Pie is found in The Tassajara Recipe Book by Edward Espe Brown.

 

Enjoy assembling, baking, eating and serving this savory pie. Spinach and Mushroom pie shines on an Hor d’oeuvre tray. Serve warm to enjoy the thin bottom layer of melted cheeses.

Thank you for reading and testing a Buzz Savories recipe or two, and being who you are as well as a Buzz Savories mustard fan.

 

I invite you to check-out the Buzz Savories storefront on this site and also the newly designed Buzz Savories store on Amazon.com   Search Buzz Savories to find the Amazon store.
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Cheese and Spinach Pie

An easy and elegant hors d'oeuvre or savory lunch.
Course Appetizer, Main Course
Cuisine American
Keyword Easy Cooking, Lunch
Prep Time 25 minutes
Cook Time 45 minutes
Servings 8 people

What You'll Need:

  • 1 uncooked, frozen pie shell
  • 1 ½ Tb. Buzz Savories Spicy Beer Mustard
  • ½ cup grated cheddar cheese Buy the grated if you wish
  • ½ cup grated Parmesan cheese (or asiago or Romano) Same here, buy already grated for "ease"
  • 1 small bunch spinach (about 2 cups washed and cut) or 1/2 package frozen spinach, thawed I use frozen - squeeze out the juices
  • 1 cup mushrooms, sliced buy cremeni already sliced
  • ½ cup milk
  • ½ cup cream (or an additional 1/2 cup mile)
  • ¼ tsp. hot sauce (or your favorite hot sauce and more or less as you like it)
  • salt and pepper, season as you like

How To Prepare:

Preparing the Pie Shell

  • Preheat oven to 425 degrees.
  • Brush the uncooked pie shell generously with the Buzz Savories Spicy Beer Mustard and sprinkle the cheeses evenly over the mustard.

Preparing the filling

  • Saute' the mushrooms over moderate heat for 3-4 minutes and add the spinach. Continue cooking until the spinach has softened. Season to your taste with salt and pepper.
  • Sprinkle the grated cheeses over the Spicy Beer Mustard.
  • Spread the spinach/mushroom mixture on top of the cheese.
  • Whisk the eggs in a bowl until mixed and whisk in the milk, cream, and the hot sauce. (You can use all milk if you prefer.) Pour over the vegetables.

Baking

  • Bake for 15 minutes at 425 Degrees, then lower the heat to 300 Degrees. Continue baking for 25-30 minutes, until a knife inserted in the center comes out clean.
  • Remove from the oven and let stand 5 minutes before slicing. Serve warm to capitalize on the creamy flavors of the melted cheeses.

Notes

The Buzz Savories Cheese and Spinach Pie saves nicely if covered and refrigerated.

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Light & Easy Chicken Kabobs

Light & Easy Chicken Kabobs

Light & Easy Chicken Kabobs

As I write, Covid19 climbed into a red zone for Nebraska and especially high in Central Nebraska where I live and work and make mustard.


As the Holidays approach, I am thinking and planning ways to celebrate in a CDC approved manner, and feeling more anxious than usual about the Season.


In November and December I bake more, make favorite casseroles and gleefully splurge on carbohydrates. I’m writing the grocery list and seeing 5 lbs. sugar, 2 lbs. butter, 10 lbs. potatoes, sour cream, and I’m only half way through my stack of must-make recipes. Moments ago, I printed a recipe for a cranberry pie!


Then up pops a fresh and easy chicken kabob recipe that I tucked into my collection for times like these.


EASY IS RIGHT!

 

Light, fresh, healthy and easy, Chicken Kabobs feed my body and my spirit in preparation for the beloved festive days to come.
Chicken kabobs come together quickly, and may marinate in your refrigerator for 24 hours before grilling. Buzz Savories Honey Mustard, olive oil and salt and pepper make a simple marinade. Buzz Savories Honey Mustard’s rich, deep and savory flavor compliments chicken.

Light & Easy Chicken Kabobs

Grill on a gas grill, electric grill, a charcoal grill. I grill on my stove top grill. In fifteen minutes the kabobs and zucchini chunks are charred, and savory juices are bead on the kabobs.

Light & Easy Chicken Kabobs

I like sweet potatoes with the chicken kabobs. Peel a medium sweet potato, cut into 4th’s, wrap the pieces in a damp paper towel and microwave 6 minutes. Season and serve. Squirts of fresh lemon juice also adds a brightness to the kabobs.

Nebraskans often are heard saying, “Take it easy.” I mean it when I say it. Please “take it easy” and enjoy the Buzz Savories Honey Mustard Chicken Kabobs. Easy is Right. Begin right, and you are easy.

See the light and easy recipe below. If you try the recipe, I’d love to see how it turns out. Tag me @buzzsavories on Instagram.
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Light & Easy Chicken Kabobs
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Light & Easy Chicken Kabobs

Buzz Savories Honey Mustard contributes a major flavor kick to these simple and refreshing chicken kabobs.
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4

Equipment

  • table top grill, stove-top grill, charcoal grill, gas grill
  • skewers

What You'll Need:

  • 3 Tb. Buzz Savories Honey Mustard
  • 1 ½ Tb. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 ½ lbs. chicken breast
  • 4 small zucchini
  • 12-14 skewers

How To Prepare:

Assembling the skewers

  • If using wood skewers, soak the skewers in water for 20-30 minutes.
  • Drain the chicken.
  • Slice the zucchini in 1/2 inch slices.
  • Brush zucchini with olive oil.
  • Grill 12-15 minutes and serve.
    Light & Easy Chicken Kabobs
  • Garnish with herbs and lemon slices.

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Prosciutto, Swiss and Apple Grilled Cheese

Prosciutto, Swiss, and Apple Grilled Cheese

With a recipe idea from a  friend of Buzz Savories in Lincoln,  Nebraska, we transformed the always popular grilled cheese into a crunchy sandwich with layers of flavor, color and spice.

Invite family and friends for Breakfast, or Brunch, or certainly Lunch to share this Buzz Savories  twist on the traditional grilled cheese sandwich.

Breakfast – a grilled sandwich tasting sweet and salty with crunch and chew.

Brunch – spotlight on the Prosciutto, Swiss and Apple Grilled Cheese Sandwich – simple ingredients and easy to assemble and grill.

Lunch -Serve with chips and your family’s favorite pickle.

The chill descends in October, and a serious freeze is predicted tonight.

I’m  grilling a Prosciutto, Swiss and Apple Grilled Cheese Sandwich with a Buzz Savories Honey Mustard Dressing.  I will serve it  hot and accompanied by fruit on a skewer and a bowl of chili or wild rice soup or Campbell’s Chicken Noodle.

In the basement of my mother’s house in Holdrege,  I discovered this ancient grill, probably circa. 1950-(a time in history when G.E. made appliances).  And in perfect working order.

Before this griddle reappeared in my life,  I grilled  in a sturdy  stainless steel skillet or a panini grill.  Press the sandwich as it grills with a spatula.

Arugula grows like a wild thing in my backyard garden. Note: Peppery flavor and lots of crunch-  I’m learning to prefer Arugula’s spice in a sandwich and a salad.

The full recipe for  Prosciutto, Swiss, and Apple Grilled Cheese follows with step-by-step directions, and check into Buzz Savoriesllc.com and see if any others catch your eye!

  • If you’re running low on Buzz Savories Spicy Beer Mustard,  Buzz Savories Honey Mustard or honey visit one of nearly 90 retailers or order online today on this very site

  • If you try the recipe,  I’d love to see how it turns out.  Tag me @buzzsavories

Make and serve this Buzz Savories twist on a traditional sandwich knowing the Buzz Savories Mustards are locally and ethically sourced, all-natural and handcrafted.

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Prosciutto, Swiss, and Apple Grilled Cheese

Flavor of October blending into a creamy yet crunchy and satisfying breakfast sandwich or any-time-of-day sandwich.
Course Breakfast, Main Course, Snack
Cuisine American
Keyword Easy Cooking
Prep Time 15 minutes
Cook Time 5 minutes
Servings 2

Equipment

  • grill pan

What You'll Need:

  • 1 Tb. Spicy Beer Mustard Mustard or Buzz Savories Honey Mustard (if using the honey mustard, skip the additional honey in the recipe)
  • 1½ tsp. Buzz Savories Honey
  • 4 slices Sour dough bread or an Italian or French loaf slice into 1/2 inch thick slices
  • 4 oz. Swiss Cheese or Gruyere' Cheese
  • 4 oz. Thin slices of Prosciutto or shaved ham Recipe detail:  : Select shaved ham if prosciutto is unavailable. 
  • 1 cup Fresh arugula lettuce or spinach You may prefer spinach to the arugula.  Arugula has a peppery flavor that I think compliments the flavor profile although spinach will work as well.
  • 8 1/8" slices A crisp and sour apple - Granny Smith or Honey Crisp (skins left on the apple) Slice 1/8" slices with a sharp knife.
  • ¼ cup butter, softened

How To Prepare:

  • In a small bowl stir together Buzz Savories Spicy Beer Mustard and honey or measure and stir 2 Tb. Buzz Savories Honey Mustard.
  • Top 2 slices of bread with the honey mustard blend.
  • top 2 slices with the cheese, ham, apple and Arugula .
  • Overlap the apple slices and 4 slices/sandwich.
  • Place bread slices with mustard mixture down over the arugula.
  • Spread softened butter over outside of sandwiches.
  • Grill until the bread turns crisp and toasty brown and the cheese is melting.
  • Serve immediately.

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Spicy Italian Sausage Pasta

Spicy Italian Sausage Pasta

October – cool days, painted in rich colors and Robert Scott, an artist friend of Buzz Savories in New York  said, “It’s pasta time!”  He discovered a simple-to-make and deliciously spicy Italian sausage pasta sauce to entertain and nourish Buzz Savories readers.

Spicy Italian Sausage Pasta

 

I like it – lots of flavor, plenty of chew.  I thank Food and Wine for the recipe idea.   http://foodandwine.com

We also created a vegetarian version that comes together in  13 minutes, the  time required to cook the linguini, and also tastes deliciously rich.

Five ingredients – Spicy Beer Mustard, white wine, heavy cream, fresh basil, linguini.

The recipe that follows may become a staple in your food lab because it satisfies the hungry ones and tastes creamy and spicy and fresh.

Linguini and Creamy Herb Sauce

Herbs compliment both sauces, and the recipe asks for 1 cup packed and shredded basil.  I first made it with basil then I mixed basil with parsley, then I mixed basil, parsley and chives.  I’m thinking the next dinner may be a combination of mint, basil, parsley, chives – all tender herbs.

Maybe include fresh oregano if available or a drift of powdered oregano if not fresh.

Then read on for the antipasto Marinated Artichoke that compliments the pasta.  The colorful, crunchy antipasto  brings people to the table.

Make ahead.  The vegetables may marinate for a day or more.  I appreciate Taste of Home  http://Tasteofhome.com  for the recipe idea.

Artichoke Heart Antipasta

 

 “How do I know how  much salt to put in?”

Buzz Savories was founded on the principle that you and I are the chefs.  We create the food, and we season it as we like it because we  trust our senses – our sense of taste, our sense of sizzle, our sense of color, and how this food feels in our mouth as we bite into it to savor the flavor and chew.

I put salt in until I like it – to my own taste, to what I like.

I season to my taste because I  trust my senses although I do not know when or how I learned this.

Maybe the learning is lifelong, and still mysterious.

Photography and cooking share similarities.   Acquire basic skills, practice and then experiment.

Loess Canyons in October

October, and the Nebraska Loess Canyon landscape glows gold, burgundy, bronze, and  copper offset by the turquoise sky and  silvery green grasses.

Don Brockmeier, photographer skillfully catches the sun burnishing the leaves and grasses so that we may share in the beauty of the moment.

The images illustrate his art and mastery of his craft.

His expertise was perfected over years of experience and patience and practice.  He trusts his senses.

Thank you Don Brockmeier, photographer for photos that bring a view and a sense of October in the Loess Canyons and Nebraska Country to Buzz Savories readers.

See the simple and flavorful recipes for Spicy Italian Pasta, Creamy Italian Pasta, and Artichoke Antipasto on these pages.

 
Spicy Italian Pasta and Artichoke Antipasto
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Print

Spicy Italian Sausage Pasta

Spicy sausage with a creamy mustard sauce and fragrant basil - a quick pasta supper with warm, mildly spicy flavors.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Equipment

  • heavy bottom skillet
  • 4 qt. sauce pan to boil the pasts

What You'll Need:

  • 1 lb. penne pasta
  • 1 Tb. olive oil
  • 1 ½ lbs. hot Italian sausage, meat removed from casings. (8 sausages) crumble the meat
  • ¾ cup dry white wine
  • ¾ cup heavy cream
  • 3 Tb. Spicy Beer Mustard
  • 1 pinch crushed red pepper
  • 1 cup thinly sliced basil may mix or replace with parsley, chives, mint, Oregano (2 Tb. Oregano)

Creamy Pasta Sauce - Vegetarian Version

  • 1 lb. linguine
  • 1 Tb. olive oil
  • ¾ cup dry white wine
  • 3 Tb. Spicy Beer Mustard
  • 1 cup thinly sliced tender herbs - Basil, mint, parsley, chives, Oregano (a drift)
  • salt and pepper to taste

Antipasto Marinated Vegetables

  • 3 ribs celery, sliced 1/4 inch
  • ½ medium green pepper, julienned
  • ½ medium red pepper, julienned
  • 1 can artichoke hearts, drained (press out the liquid)
  • ¾ cup ripe olives
  • ½ medium red onion, chopped in 1/2 inch squares
  • 1 cup cauliflower florets

Dressing

  • ¾ cup olive oil
  • 2 garlic cloves, smashed and minced
  • ⅓ cup rice vinegar
  • 1 Tb. Buzz Savories Honey Mustard
  • 2 Tb. minced fresh parsley
  • ¾ tsp freshly ground black pepper
  • ¼ tsp. salt or to taste

How To Prepare:

Spicy Italian Sausage with a Creamy Mustard Sauce

  • Remove the casings and crumble the meat
  • Cook pasta in a large pot of boiling salted water until al dente, drain
  • Heat olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes
  • Add white wine and simmer until wine is reduced by half, about 5 minutes.
  • Combine Spicy Beer Mustard, cream and red pepper flakes and salt and pepper
  • Add Spicy Beer Mustard and cream and simmer for 2 minutes
  • Remove skillet from the heat, add the pasta and tender herbs, toiss to coat. Serve.

Vegetarian Creamy Pasta Sauce

  • Simmer the white wine in a medium skillet until reduced by half
  • Add 1 Tb. olive oil, 3 Tb. Spicy Beer Mustard, and the heavy cream and bring to a simmer
  • Taste and season with salt and freshly ground pepper
  • Remove the skillet from the heat and stir in the shredded herbs, add the pasta to the skillet and gently mix
  • Serve

Antipasto Marinated Vegetables

  • Place 1 inch of water in a large saucepan; bring to a boil or in a glass bowl in your microwave. Add cauliflower florets, simmer, covered, until crisp-tender, 3-4 minutes. Drain.
  • Transfer to a large bowl; all vegetable, artichokes and olives.
  • In a small bowl, whisk, vinegar, Buzz Savories Honey Mustard, garlic, pepper and salt, while slowly adding the olive oil. Heat the dressing in the microwave or on the stove top until it comes to a simmer. Pour over vegetables; toss to coat.
  • Cool to room temperature and add the chopped parsley.
  • Cover and refrigerate until serving.

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Why Spatchcock a Chicken?

 

September and the pace ramps up with Zoom meetings, children’s activities whether being schooled on Zoom or in the classroom, and we in the Midwest also start preparing for winter.  Add Covid19, and the logistics of planning one more task defeats me.

Bringing me to Spatchcocked Roasted Chicken with Mustard Vinaigrette!

I am roasting Spatchcocked Chickens in September because the process and the exceptional flavor fit Buzz Savories’ mission -“Buzz Savories connects people who like cooking flavorful, easy-lift dishes and dining with friends in a social-dustancing setting.”

Only minutes needed to prepare a Spatchcocked Chicken,  and the chicken tastes moist, the skin nicely browned and crispy, roasting time approximately 50 minutes, and no guess work.

The entymology of words interests me.  The word describing this chicken – Spatchcock – probably originated in Ireland in the late 18th century according to Oxford dictionary.  It perhaps is related to the noun dispatch + cock.  Spatchcocked is an abbreviation for Dispatch the Cock and means grilling a bird after splitting it open down the back, and spreading the 2 halves out flat.  See a Spatchcocked chicken below:

 

A spatchcocked bird requires less time in the oven.  That means breast meat won’t be dry. Easy carving.   It also easy to make a pocket between skin and breast meat to stuff the bird with herbs and seasonings.

Thank you Jane, a Mustard Maven in Southern California for introducing me to  Spatchcocked Chicken with a Mustard Vinaigrette.  It has become a staple in my revolving data base of recipes.

Thank you Robert Scott for the food styling and photography.  I will add that the Spatchcocked Roasted Chicken and Panzanella taste as rich and savory and moist as Robert Scott’s photos portray.

Panzanella delightfully accompanies a Spatchcocked Roasted Chicken although all of your favorite side-dishes will compliment this simple to make and juicy bird.

Panzanella

Spicy Beer Mustard makes easy work of blending a Mustard Vinaigrette, and the vinaigrette contributes a bright flavor to the chicken, and also a required dressing for the Panzanella.

I appreciate and thank The Splendid Table http://www.splendidtable.org for contributing to my rendition of Panzanella and Food Network http://wwww.foodnetwork.com for the Spatchcocked Roasted Chicken with Mustard Vinaigrette recipe.

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Spatchcocked Roasted Chicken with Mustard Vinaigrette

A roasted chicken recipe that accentuates chicken flavor and is easy-to-prepare and only 50 minutes in the oven.
Course Main Course
Cuisine Irish
Prep Time 12 minutes
Cook Time 50 minutes
Servings 4

What You'll Need:

  • 4-6 lbs. whole chicken
  • 2 Tb. salt enough salt to season the chicken on all sides with salt
  • 2 Tb. melted butter

Mustard Vinaigrette

  • 3 Tb. Buzz Savories Spicy Beer Mustard
  • 3 Tb. sherry vinegar
  • ¾ cup canola oil
  • ¼ tsp freshly ground pepper
  • ½ tsp. salt
  • 1 Tb. cold water

Panzanella with Red onion, Red and Green Peppers, Tomatoes and Cucumbers

  • 3 cups torn or cubed and toasted bread Select a sour dough bread or ciabatta, or other loaf of bread
  • ½ cup thinly sliced red onion
  • ½ cup diced red pepper
  • ½ cup diced green pepper
  • 1 cup cherry tomatoes (halved) or coarsely chopped garden fresh tomatoes
  • 1 cup cubed garden fresh cucumbers If fresh from the Farmer's Market, peel strips from the cucumber leaving strips of green
  • ½ tsp. salt
  • 2 Tb. unsalted butter, melted
  • 2 Tb. olive oil
  • 1 tsp. minced garlic
  • 1 tsp. thyme leaves or herbes de Provence

How To Prepare:

Spatchcocked Roasted Chicken

  • Preheat oven to 450 Degrees F.
    backbone removed
  • Butterfly the chicken: remove innards from the chicken. Put the chicken on a cutting board breast side down. Find the backbone and using a pair of poultry shears or other sturdy kitchen shear, cut up the backbone on one side, and then the other side. Remove the backbone. (save for chicken stock?) Flip the bird over, breast-side up. Press down on the breast meat to open the chicken up and flatten it. The breastbone will break as you press. The chicken should now sit almost flat.
  • Season the chicken on all sides with salt.
  • Brush the chicken on all sides with melted butter
  • Put the chicken skin-side up on a rimmed baking sheet lined with a rack
  • Put the pan in the center of the hot oven and roast undisturbed for 20 minutes.
  • Then lower the temperatures to 400 degrees F and roast for an additional 30 minutes.
  • The chicken is ready when an instant-read thermometer inserted in the thickest part of the bird registers 155 degrees F
  • Remove chicken from the oven and allow to rest at least 15 minutes

Spicy Beer Mustard Vinaigrette

  • Combine the Spicy Beer Mustard, vinegar, salt and pepper in a small bowl and whisk
  • Gradually whisk in the canola oil and 1 Tb. cold water.
    Taste for seasoning.

Panzanella

  • Preheat the oven to 350 degrees F. In a small saucepan, combine the butter, oil, garlic, herbs and salt. Place over medium-low heat until the butter melts, stirring to mix well
  • Spoon the butter-oil mixture over the torn bread and toss until the bread soaks up the oil mixture.
  • Spread the mixture over a rimmed baking sheet in a single layer and toast for 10 minutes. Give the pan a good shake and continue toasting until golden brown, another 8 to 10 minutes. The bread should be crispy but not dried out and rock hard.
  • In a salad serving bowl, place the toasted bread and pour 1/4 cup of the vinaigrette dressing over the bread. Allow the bread to absorb the dressing, about 5 minutes
  • Toss in the green pepper, red pepper, red onion, cucumber
  • Taste, add more dressing if desired and season

Buy your Buzz Savories products on-line and/or a retail store in your neighborhood.  See the approximately 90 options for where and how to buy your mustards, honey and beeswax candles on the  http://www.BuzzSavoriesllc.com  site.

“MUSTARD HAS A WAY OF ENTERTAINING THE SENSES”

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Grilled Husker Chops with Spicy Beer Mustard Glaze

Grilled Husker Chops with Spicy Beer Mustard Glaze

How To Host a Labor Day Celebration with a Blue Ribbon

The earth whirls

 summer spins away

on Labor Day

 

Labor Day weekend is set-aside to honor You and Me– US, The People for the delicate and ordinary and tedious and amazing work we accomplish in the U.S.A. and in the world.

 

Labor Day Holiday also softens the harsh thoughts of “no-vacation-until-_____time,” and gives permission to rest in the shade of a cottonwood tree and linger in the closing moments of summer.  And to invite young and old, football fans and not – to enjoy great food in a simple setting with low-lift prep. and short clean-up.

 

We are grilling Husker Chops (In Nebraska meaning- 1 inch thick pork chops) to send playful summer on her way and transition into  Hurly-Burly Autumn.

 

See the menu I selected to celebrate Labor Day with my  friends and family. I plan first for flavor because I relish (pun intended) spice, heat, meat, and  fresh flavors, then I plan for simple so I feel comfortable and at ease  enjoying  friends and listening and laughing and telling my stories too.

 

I thank https://www.Maille.com  website for their original brine, grill and glaze recipe.

Grilled Pork Chop with Spicy Beer Mustard glaze

 

This menu is tried and true for me, and I promise that guests will rave and you will smile as they heap praise on you the Grill Master. The menu works for you and me because prepping and grilling this Labor Day Feast feels effortless.

 

Twenty-four or even 48 hours before Labor Day Celebration, buy the chops and place them in the brine and refrigerate. One day prior to the Celebration gather ingredients and make the potato salad recipe.  Brining the chops guarantees moist and a salty, sweet, thyme and garlic flavor in every slice. Extraordinarily delicious! 

The Buzz

Edward Espe Brown, a former Chef at Tassjara Zen Center and teacher writes,  “I want people to be happy.  Not the happy of getting what you imagined wanting, but the happy of kind mind, joyful mind, big mind; the happy of a day of peace, a day of tending, of attending; the happy of being with, not being boss, of greeting, meeting, patience, warmth, generosity.”

 

I like thinking and believing that our days and especially Labor Day will be peaceful, and a day of tending and attending , greeting, meeting, patience, warmth and generosity.  Thank you for opening this space and time in your life for Spicy Beer Mustard and Buzz Savories Honey Mustard and for me to share recipes and thoughts with you.

Grilled Husker Chops with Spicy Beer Mustard Glaze
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Grilled Husker Chops with Spicy Beer Mustard Glaze

Tender, Juicy and Rich in Flavor
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8 people

Equipment

  • meat thermometer
  • grill
  • 2 1 gallon zip lock bags

What You'll Need:

For Mustard Brine

  • 4 cups water
  • 4 Tb Honey Mustard
  • ½ cup kosher salt
  • ½ cup brown sugar
  • 4 cloves garlic peeled and smashed
  • 10 springs fresh thyme
  • 4 cups ice cubes

Spicy Beer Mustard Grilled and Glazed Pork Chops

  • 4 1" thick bone-in pork chops
  • 2 T olive oil
  • ½ cup brown sugar, packed
  • 2 Tb Buzz Savories Honey Mustard
  • 4 Tb rice vinegar
  • ½ tsp salt
  • ½ tsp black pepper

How To Prepare:

Mustard Brine

  • Combine water, Buzz Savories Honey Mustard, salt, brown sugar, garlic, and thyme in a sauce pan. Heat until the sugar and salt are dissolved. No need to boil. Remove from heat and stir in the ice cubes to cool the brine before you pour the cooled brine over the pork chops

Brine the Pork Chops

  • Place 2 pork chops per zip lock bag and divide the brine between the 2 bags, seal and refrigerate for up to 2 days or at least overnight. Turn occasionally so that the chops brine throughout and evenly.

Make ahead Buzz Savories Honey Mustard Glaze

  • Anytime that fits your schedule prior to grilling, make the glaze. In a bowl you will take to the grill, whisk together the remaining ingredients, Honey Mustard, brown sugar, 1 Tablespoon each of oil and vinegar, season with salt and pepper.

Grilling the Pork Chops

  • Remove the chops from the brine, drain them, and pat dry. Allow the chops to return to room temperature prior to grilling.
    Grill on med/high heat.
    Place the chops on the grill and brush the tops with some of the glaze.
    Close the grill - cook for 3-4 minutes
    Flip the chops with tongs, and brush again with glaze.
    Close the lid and cook for about 3 minutes
    Turn once more brushing glaze on each side
    Cook each turn of the chop another 2-3 minutes
    145 Degrees - interior temperature of the chops when done
    Remove chops cover with foil and let them rest for about 5 minutes before serving
    Slice thin slices across the grain and serve.

Notes

Important:  Brine the chops in a cool brine, not hot.  A hot or warm brine may cook the chops.
Important:  Do not over cook the chops on the grill.  Test for 145 Degrees and take off the grill.  
Important:  Watch your heat flame when brushing the glaze on.  No need to burn and scorch the chops.
Important:  Allowing the chops to rest for a few minutes after grilling ensures a tender, juicy pork chop.

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Autumn Flavors from Nebraska

 

 

 

 

Autumn 2020,  Covid 19, and

I want tender;  I want rich;  I want savory

 

Goldfinch in the Sunflowers photo by Don Brockmeier, Photographer in Eustis, NE

Autumn on the prairie is flavored by sunflowers and goldenrod.

Sunflowers, swaying  and shimmering in the sunlight  attract finches to their seeds and honey bees to their nectar.

The goldfinch picks the seeds, a favorite food and available for the taking.

Honey bees take advantage of  the late season honey flow, and they pollinate the sunflowers.

Collecting nectar, their fuzzy bodies pass the pollen from flower to flower.

 

Photo of bee flying toward the sunflower by Don Brockmeier, Photographer, Eustis, NE

Bees are packing in the honey to prepare for their long winter’s rest in the hive.

I taste autumn’s splendor in the late season honey harvested from the sunflowers and goldenrod growing in the roadside ditches and patches of prairie.

 

Faces Forward – Don Brockmeier’s ingenious photo of sunflower facing forward and face of bee facing the camera!

The birds, the bees, the prairie dogs show me that autumn arrived, and in their own way they are preparing for short days and a cold winter.

I prepare In my own way, and change my cooking preferences from the hot grill to a low-temp. oven and  a long, slow roast.

 I will celebrate the first autumn days with a tender, fall-from the-bone Boston Butt pork roast baked long and low with an apple juice baste and brushed with Buzz Savories Honey Mustard.

For those with a smoker, this  recipe will elicit raves from your fan base.

 

Pulled Pork Sandwich with a ribbon of coleslaw, crunch of a cucumber, and sweetcorn, red pepper and cucumber relish.  Photo shoot by Robert Scott

Thank you, Don Brockmeier for the glorious photos, and thank you, Robert Scott for

brilliant culinary styling and photography.

See the recipe for a  Boston Butt Pork Roast and a Pulled Pork Sandwich below:

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Roasted Boston Pork Butt and Pulled Pork Sandwich

Easy to make and flavored with Buzz Savories Honey Mustard, Boston Butt, roast will welcome autumn
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 6 hours
Servings 8

Equipment

  • Dutch Oven with a tight fitting lid

What You'll Need:

  • 6-8 lb. Boston Butt Pork Roast
  • 4-5 Tb. Buzz Savories Honey Mustard
  • ½ cup apple juice or apple cider
  • 1 Tb. salt and pepper seasoning

How To Prepare:

  • Generously season the pork butt with salt and pepper
  • With a pastry brush paint the roast with Buzz Savories Honey Mustard. Cover top, bottom, sides of the roast.
  • Set oven at 250 Degrees
  • Place the Boston Butt Pork Roast, fat side up into a Dutch Oven
  • Pour the apple juice or apple cider into the pot
  • Bake 6 hours or until the meat thermometer reaches 190 Degrees

Pulled Pork Sandwich

  • Buy coleslaw at your favorite Deli
  • Buy a quality bun
  • Acquire a garden fresh cucumber and slice thin
  • Buy or make a relish of diced cucumber, red pepper, fresh sweetcorn sliced off the cob and dressed with a squeeze of lime and a pinch of salt
  • Shred the pork
  • Arrange the pork on the bun, add a ribbon of the coleslaw and finish with slices of cucumber
  • Serve with the sweet corn, cucumber and red pepper relish

Buy your Buzz Savories Mustards, 100% Beeswax candle and Buzz Savories Honey here!

See our Buzz Savories online store on this site.  Order now.

Also find all retail outlets for Buzz Savories products on the Buzz Savories website including on-line sales at

Grow Nebraska http://www.grownebraska.org

and From Nebraska Gift Shop http://www.fromne.com

and Gifts & Things http://giftsandthingsholdregene.com

Check out the Pollinator kiosk at Earl May stores for Buzz Savories mustards and honey, and find Earl May store locations on the Where To Buy section of this website