Cathy Burnham Martin's Blog, page 67

Celebrate National Hot Dog Day!

Make them all real or no deal. For me, that means no substitute or fat-free fillers, and they’ve gotta be natural casing franks for this chick. My all-time faves are Schonland’s (now owned & packaged by Kayem).

 

 

 

 

As a child, I’d slice hotdogs on pizza, or load them into macaroni and cheese or adorn almost any soup. Heck, I’d even eat them raw. It was no wonder that my parents dubbed me The Hotdog Kid.

 

 

 

Grill it, roast it, boil it, steam it; make it any which way you like. Land your dog in a bun and serve it au natural or adorn it with mustard, relish, onions, cheese, chili, or whatever else floats your boat. Since serving a summer college internship in Copenhagen, Denmark in 1974, I have been hooked on a topping combo of Dijon or country-style mustard and plenty of crispy, dry-fried onions. Ooooh-la-lah!!!

 

 

National Wiener Schnitzel Day

Wiener Schnitzel is a treasured Austrian dish, which translates to Viennese cutlets. Believe it or not, by law the cutlets must be veal. Yes… you can turn pork and chick cutlets into schnitzel, too. Today, we’ll make the real deal.

Super Simple Wiener Schnitzel
4 (4-6 oz) veal cutlets, pounded to ¼“ thick
¼ c flour (plain or brown rice), seasoned with ½ – ¾ tsp salt
2 lg or x-lg eggs, well-beaten
½ – ¾ c breadcrumbs (fine, panko style, or combo)
High smoke-point oil for frying (ie. grapeseed, peanut, canola or lard)
4 lemon wedges, for garnish

Dredge 1 cutlet at a time in flour, dip in egg, and lightly toss in crumbs (without pressing them in). Immediately place in oil preheated to 350°F in large, heavy skillet for 2-3 min per side; drain briefly on paper towels, garnish and serve immediately.

KISS Tips: For extra flavor, fry entirely in butter… or add 2 T to oil after turning cutlets over. You can also give the schnitzel treatment to other proteins, such as pork, chicken, turkey, venison, or wild boar. Serve with salad, a green veggie, or noodles on the side.

22 Years and Counting!

 

Of all the love stories in the world…

 

 

 

 

…ours will always be my favorite.

 

 

 

Happy 22nd Anniversary to Sir Ronald!

National Acorn Squash Day

One of my Grandmother Gulumian’s favorite veggies to cook was acorn squash. She’d halve them, roast them, and then fill them with mixed veggies in a creamy alfredo sauce. Here’s my favorite recipe twist.

Cranberry Apple Acorn Squash
2 small acorn squash, quartered, seeds removed
Olive oil
Salt & pepper
1½ c fresh or frozen cranberries, coarsely chopped
1 cup diced apple or pear
1/4 cup brown sugar
4 T butter, melted
1 tsp grated orange peel

Place squash, cut sides up in lightly greased baking dish; brush cut edges with olive oil; season with salt & pepper. Cover with foil & bake 30 min at 350°F. Meanwhile, combine remaining ingredients. Spoon stuffing into baked squash wedges; cover with foil & bake 20 more minutes. Makes 8 slices.

KISS Tips: This is also yummy with the addition of chopped nuts. If you prefer 4 larger servings, simply halve the squash.

Let’s Read a Book

On National Read a Book Day, choose something informative, uplifting, or engaging. Make it serious or silly. Turn the pages with care or adjust the audiobook level to suit you. Pick any book you’d like… Naturally, I’d love it if you choose one of my 20+ titles. The conclusion to my historical fiction Destiny trilogy will be released late this Fall, but now would be a good time to catch up with “Destiny of Dreams: Time Is Dear” or “Destiny of Determination: Faith & Family.” Just hinting.

Celebrate National Cheese Pizza Day!

I love pizza… and always with cheese. Okay… not often with JUST cheese. But add some buffalo mozzarella slices, and ooh-la-la!

Gone Fishing

 

“Patience is also a form of action.” 

— Auguste Rodin (1840-1917)
French sculptor

Originality

“A thought is often original, though you have uttered it a hundred times.”

— Dr. Oliver Wendell Holmes, Sr. (1809 – 1894)
American physician, poet & polymath
“The Autocrat of the Breakfast Table” (1858)

International Bacon Day

I guess I truly do not care how many days of the year get dedicated to the love of bacon. I am there! In celebration of several food favorites, I offer you:

Bacon Cheddar Popcorn.
4-6 slices bacon, regular or maple, fried & crumbled; 3-4 T drippings reserved
½ c popcorn kernels
¼ lb finely shredded or grated white or yellow cheddar cheese
Salt & pepper
Pop the corn in the reserved bacon drippings. While hot, toss quickly with cheese. Season with salt & pepper to suit your taste & sprinkle bacon over it. Munch madness is yours!

KISS Tips:
You can spread already popped corn (or even white cheddar popcorn) in a single layer on a parchment-lined, sided baking sheet. Sprinkle with cheese, seasonings, and bacon; bake 5-6 min at 300°F. For variety, try different seasonings, such as mixed Italian or a favorite BBQ rub. Garnish with thinly sliced green onions or chives, if desired.

Breakfast Time

 

September 1 launches Better Breakfast Month. Start your day with foods that will keep you going strong. Choose waffles, pancakes, or French toast, fruits and yogurt, or leftover pizza (a personal fave).

 

 

 

 

Or go for an omelet, frittata, quiche, or benedict.

 

 

Side grains range from cereal and toast to fresh, hot croissants.

 

 

 

 

And we love to add something meaty on the side, from steak or ham to sausage and bacon.