Last night I went to hear my 10 year old granddaughter, Zoe, sing some karaoke. That girl can sing! Her mother, my daughter Betsy, has a great voice and entertained us with several numbers also. Zoe and I had to leave before 10pm due to the fact Freddy T's goes from grill/restaurant/bar where families have dinner, etc. to a neighborhood bar. I could have listened to my two girls sing all night, but we didn't want to break the law.
I think my favorite number was "Realize", a hit by Colbie Caillait. Zoe sang the lead and Betsy harmonized. It was delightful. Zoe also did a great rendition of a Taylor Swift number! It was a fun evening!
This morning I was sort of slow.....you know, one of those mornings when you are almost awake, but you really don't want to get out of bed. I rolled over and found the remote and turned on Anthony Bourdain"s No Reservations program on the Travel channel. Anthony is not a favorite of mine, but I must admit, he is growing on me.
This morning, his program was on New York's Outer Boroughs. The cuisines he featured were indeed fascinating. Huge pots of steaming seafood in a Korean restaurant looked incredible! The vegetarian menu at a Hindu Temple was something I want to look into. Curry has always been one of my favorites. His trip into authentic Mexican food was very interesting. It turns out, we Americans don't know true Mexican food!
This episode made me start thinking about the different ethnic restaurants here in Greater Kansas City. One of my all time favorites is The Rhineland in Independence, MO. My husband, Arch, was the son of a German, and he taught me the joys of German food. It is one of my favorite cuisines to prepare. At the Rhineland, owned by Heinz and Rosie Heinzelmann, you not only get authentic German fare, but you are gently dropped into the land along the Rhine River. It is a shock to leave the restaurant, your tummy fully of Roulade with Rotkohl & Spaetzle (Choice beef filled with bacon, pickles, onions, mustard and spices; served with red cabbage & Spätzle) and walk out onto the sidewalk and realize you are just off the square in Independence!
I am really fascinated with the Food Truck industry that has a firm grip on us. I drive south out of the city to Paola almost everyday, to go to the studio to paint, so I have not encountered even one truck, yet; but I understand that the food trucks are making their mark in Kansas City. I am seriously upset that today I find I just missed the Food Truck Fair held in the Westport area! Bummer! So, now I am seriously considering making a schedule of which trucks will be where, and spend a week having lunch from these entrepreneurs. It will be my version of a Stay-cation! I will keep you posted on what I find, and where I found it. I've been reading several blogs about the food trucks of Kansas City, and apparently my county, Johnson County, Kansas, is trying to discourage the industry from crossing the state line. Boo! As much as I love it here, the local governments sure have some strict laws....another case of our government making too many decisions for us? Do you think?
Recipes? Why not.
Here is something you might find on the menu at my food truck....if I had one, which I would never do at this stage of my life. Just this morning Zoe and I were discussing staying up all night. She asked if I had ever done it. I told her yes, when I was younger, but now that I am old, I like to get my rest. Her reply was,
"You aren't old, Mimi, you are just slightly, gently aged."....Sure I am!
How would you feel about a bowl of Happy Portuguese Chicken, full of Chorizo and Potatoes and Poached Chicken in a warm spicy sauce, served with crusty bread? I think it would be perfect!
Happy Portuguese Chicken
4 all-purpose potatoes, such as russets, peeled and cut into quarters
4 carrots, peeled and cut into large pieces on a diagonal
3 ribs celery, cut into large pieces on an angle
1 large onion, cut into large chunks
1 cup dry white wine
2 teaspoons sugar
1 teaspoon salt
1 tablespoon extra-virgin olive oil, eyeball it
2 cups chicken broth
3/4 pound chorizo, cut into 1 1/2 inch slices on an angle
4 pieces poached cooked chicken, sliced on an angle into 1-inch strips
1 cup tomato sauce
1/4 cup chopped flat-leaf parsley
1. Place potatoes, carrots, celery and onion in a pot. Pour in wine, add sugar, salt, and oil. Add 2 cups of chicken broth. Cover pot and bring to a boil. Reduce heat and simmer 15 minutes.
2. While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat.
3. Remove the cover from the vegetables and add chorizo to the vegetables. Stir in tomato sauce. Set cooked chicken into the pot and heat through, 5 minutes. Adjust seasoning. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping.