Troy on Troy - Family Time

My wife Rebecca and I entertained our daughter Jennifer, our future son-in-law Lance and our 1 year old grand-daughter, June, last night for dinner and a swim in the pool. As I mentioned before, I love cooking for others and like trying new things. The challenge for me is leaving my comfort zone of grilling, steaming and baking and venturing to the stove top for sauces and a pan. I don't even like the sound of that word, "pan." Seriously, say it out loud about three times and really hit the P, then try it again and drag out the A. Now pop the N. You should do this while you're alone.

The problem with cooking in a pan vs the BBQ is the oil or grease left over from the meats. Now if you are going to be making a reduction or even a gravy, stove top is the only way to go. Seriously, would you rather have a pan-fried steak or grilled? That's what I thought.

So when the kids come over, (I know they are not kids) we always like to have a nice dinner. Steaks, Carpaccio, ribs, home-made macaroni and cheese, great wines... the whole deal. I always go to Jensen's Market which is farther away than Pavilions and the other markets but it is worth it. I have a great relationship with my butcher, Pete, and I can't recommend enough that you get to know the person who handles your meat. Seriously, better cuts and they let you know what is the most fresh. I even gave him a USC sweatshirt last year for Christmas, he seems to be a Trojan fan. Most times I have no idea what I am going to buy until I see it. This time, pork cutlets caught my eye; plus they were on special. They were very lean and pounded out thin, they looked really good and I wanted something different. I also picked up a bunch of asparagus, some pre-made twice baked potatoes and a fresh loaf of Peasant's bread.

There was a recipe I found in foodie journal for a Lemon Butter Caper Sauce (all recipes available upon request, including the mac and cheese) and that sounded like a great way to prepare the meat but that meant the freakin pan's were going to have to come out from where they are stowed. You can't grow unless you get away from your comfort zone, right?

The kids show up right on time and the rock star (June) is on tonight. Great mood, big smile and as soon as she sees Papa Troy, the legs start kicking, giggles and coos, a perfect greeting. Rebecca and I fight over her attention for about 5 minutes and then I get a whiff of something and I'm done. I don't mention that I smelled anything but just casually pass her to Lance or Jen or someone who has actually changed a diaper. That is a true statement. I have never changed a diaper in my life. You see, Jen is Rebecca's daughter and I have only known her for 10 of her 27 years. I love her as if she were my own and even have the honor of giving her away at her wedding on November 22. I decided early on that I was a better Uncle and didn't have the patience to be a parent so I "fixed" the situation before things could have gone another direction. And I still get grand-kids!!! Way to go Lance and Jen!

Lance and I hit the pool and we have June in her swimmer diapers and man does this kid love the pool. I start playing Peek-a-boo (sp) and she can't get enough. Laughing out loud, kicking and waving her arms, she can have anything she wants whenever she wants it. Amy, our 9 year old yellow lab is jealous of June so of course she is in the pool too, begging for my tequila and orange juice. ("Gold Driver" recipe provided upon request.) She loves tequila and swimming; that's my girl!

After a half hour or so, it's time to go inside and get crack'in on the killer grinds. I have the meat out so that it gets to room temperature prior to cooking. This is a must, even with chicken. For even cooking and to keep the moistness in, take all meats out at least 1 hour prior to cooking. Spice with salt, pepper and garlic powder and cover. This 1 step will greatly improve the flavor and texture of your meat and meals instantly. Depending on the meat and how you are cooking, the rule is lighter amounts of spice for lighter colors of meat. Less on chicken, more on beef.

The recipe calls for minced garlic and dried parsley. Here is another tip, get fresh herbs. They are just as easy to cook with but add texture and flavor. So I pre-cut and get everything out and ready to go. I have two pans on the stove top, 1 for the meat and 1 for the sauce. Timing is everything so I am screwed here. Never done stove top pork cutlets and never have made this sauce. Jen and Rebecca are still lost in wedding talk and Lance is with the baby and me in and around the kitchen. Amy is my Siou Chef and as always, right under my feet in case I drop something. You have to love Labs. Amy is the only person I like in "MY' kitchen as everyone seems to be in my way. When I am cooking, I am a focused, spoiled, pain in the ass. Keep my glass full of adult beverages and leave me alone.

The sauce is coming together nicely and the cutlets have been lightly browned in a thin amount of EVOO. (Extra Virgin Olive Oil) By the way, always spend just a little more and get good Olive Oil. Here's where Lance steps up. I ask him to pick out a bottle of wine and son of a gun, the kid has good taste. He always seems to enjoy this as for a youngster of 23, he has a good understanding of wines. Plus, as a bartender and server at two great restaurants, he gets on the job training. We have a lot of wine, enough for a couple of fine Chop Houses. Three large 220 bottle Vino Temps Wine Coolers and a closet for back up. He pulls a 2005 Anthology from a great winery in Napa called Conn Creek. This is a Meritage consisting of five grapes married together to create a very smooth blend. It was better then I remembered from the tasting. Of course I was hammered at the tasting and actually don't remember ordering the case of this liquid gold. I did however see the damn credit card bill about 30 days later and re-promised for the 3000th time that "we will not drunk shop in Napa ever again." Since then, I have had many more deliveries mysteriously show up on my door. I can't be trusted.

The sauce is amazing, the wine is perfect, the asparagus is al dente and the four of us take our time enjoying great food and wine... and watching Elmo. It seems that is the only way Lance or Jen can eat. Tonight was "Potty Time" which is way better than "That's Music?" Over and over and over, it's like crack for kids. That song sticks in your head for days. I had no idea that I would come to love Elmo. Thank you, Sesame Street.

Somehow, June broke free from the grips of the addicting droning and crawled over to the table. She reaches up for me and as I said, whatever she wants... We sat there for awhile and just hung out. Reminded me of the family dinners I had growing up. Great food and talking every night. Seems like some of ours ended up with food fights or tears but 99% were good. Thanks Mom and Dad. Anyway, after all the meat was gone and I had received enough pats on the back for a good meal, Rebecca starts in on the kitchen. She has always told me if I cook for us, she will clean for us. But the whole stove top thing really makes a mess. I think I owe her another meal.

What a great visit! The kids left around 9:00, which means I only have about 15 minutes before my bedtime. That's how I know I'm old! I finish off the final half a glass of wine from the bottle which has now been open for about two hours so it's even better than before. It has a totally new taste filled with berries and vanilla.

I'm sitting there with the wife to the right of me and the dog at my feet. What a lucky guy. Not a bad evening for a slow Wednesday night.

Wow are we blessed.

Fight On!

Troy