Mr. Tyronne’s BBQ Spam Slider with remoulade slaw
Photograph by Sandy Rivlin • Food and Prop Styling by Jeanie Gruber
Meeting Mr. Tyronne
Daylight was illuminating Oretha Castle Haley Blvd. as I entered Grace at The Greenlight with my pink iced muffins, my contribution to the morning breakfast. Mr. Tyrone frequently stood near the entrance where Sarah, the director, welcomed and signed in guests. Mr. Tyrone seemed to enjoy a self-assigned role of second greeter, he always had a curious and mischievous, slight welcoming smile. After his greeting job was complete, he made his way through the buffet and was seated eating his breakfast in the white Styrofoam container with his orange juice alongside. He looked strong and ageless, in a way, a bit boyish but an alert man. You could see he was worn out from his struggles yet unashamed and clearly invigorated by his lively mind. He was quite receptive to my question about his favorite food memory which he shared is Peanut Butter and Jelly, and Spam. “If you didn’t have anything, Peanut Butter and Jelly is what you ate. You keep it separate or mix it up, it don’t matter long as it tastes good going down the same spot,” he continued, “or if you were lucky you had Spam, a poor man’s food. Mix it with crackers, saltines (with or without salt). If you got your ABD card, you could get RITZ! Tuna is considered an upgrade, a rich man’s food. I still like peanut butter!”
After speaking with Mr. Tyrone who clearly had an appreciation and respect for Spam, I decided to learn more about it. This canned meat is actually a wonderful source of protein and can be used to create quick and easy recipes. It is made from ground pork and ham combined with sugar, salt, potato starch, and preservatives. It is a processed meat like hot dogs, bacon, salami. It stands out for its convenient shelf-stable versatility. Spam can be pan-fried, baked, broiled, or even sautéed. Spam is considered a luxury item in South Korea and sold throughout the world. At WISHDISH we decided to experiment with the versatility of Spam and created a New Orleans BBQ Spam Slider in Mr. Tyrone’s honor.
Mr. Tyronne’s BBQ Spam Slider Recipe
Prep Time: 20minutes; Cook Time: 20 minutes
If you have never experimented with Spam, WISHDISH gives it a definite thumbs up “do try”. It will open a whole new world of protein and creations.
Ingredients
Spam:
• 12 oz. Can Spam
• 2 whole Onions
• 2 c. Favorite BBQ Sauce
Remoulade Slaw:
• 1/2 c. Mayonnaise
• 1/4 c. Ketchup
• 1/2 c. Creole or Grainy Mustard
• 3 cloves Peeled Garlic
• 2 tbsp. Louisiana Style Hot Sauce
• 1 tbsp. Fresh Lemon Juice
• 1/2 tsp. Paprika
• 1/8 tsp. Ground Red Pepper
• 1 tsp. Salt
• 1/4 c. Chopped Dill Pickles
• 1/2 Head of Cabbage
• 2 large Peeled Carrots
Instructions:
Spam Preparation: Cut the Spam into slices about 1/4 inch thick and generously baste each piece with your favorite BBQ sauce. Set aside allowing time for flavor to absorb. Slice the onions into thirds (3 pieces per onion) and baste these in a preheated BBQ grill or skillet. Grill until outsides charred and inside is medium cooked. Slice. Next take Spam slices and grill in a similar manner. Spam should seem nicely charred on both sides and heated up in its middle. The sliced pieces should fit your store-bought slider roll perfectly.
Make the Remoulade/Slaw: In a food processor, combine mayo, ketchup, mustard, garlic cloves, lemon juice, hot sauce, paprika, red pepper and salt (everything except the dill pickles). Puree ingredients until a thick sauce begins to form. Add the chopped pickles and let sit. Chop the cabbage and carrots into small pieces and place in a large bowl. Add the Remoulade sauce to the cabbage and carrots and gently toss until fully integrated.
Assemble sliders: Slice the rolls down middle and place on a warm grill or pan briefly to toast (optional). Baste the toasted bun with BBQ Sauce. Place Spam slices on and top with a generous heap of the Remoulade slaw. Close and chomp-in!
Sandy’s Fish and Chips
This is the recipe I ‘adapted’ and simplified many times, many times loved by adults and kids (ketchup instead of tartar sauce. While a transplant to New England from the Midwest, an all-time favorite dinner in our family is a variation on a Fish and Chips recipe. Traditionally made with cod, we also loved making it with trout. We usually served it with a green salad or slaw.
Ingredients:
Tartar Sauce
• 1/2 cup mayonnaise
• 1 tablespoon chopped capers
• 1 tablespoon prepared horseradish, more to taste (optional)
• 1 tablespoon chopped dill
• 1/2 teaspoon lemon juice
• 1/2 teaspoon lemon zest
• Pinch fine sea salt
• Black pepper, as needed
Ingredients:
Fish and chips
• 6 tablespoons extra-virgin olive oil, more as needed
• 1 1/3 cups panko breadcrumbs
• 1 1/2 teaspoons minced thyme
• 1 large garlic clove, grated on a microplane or minced
• 1 teaspoon black pepper, more as needed
• 1/4 cup Dijon mustard
• 2 large eggs
• 1 1/4 cups all-purpose flour
• 1 1/4 pounds skinless hake, cod or other white fish fillets, cut into 1-inch-thick strips*
*Our family family favorite was with trout filets
• 1 1/2 teaspoons kosher salt, more as needed
• 1 1/2 pounds russet potatoes (about 3 large), cut into 1/4-inch-thick sticks
*I used sweet potatoes as well
Instructions:
Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use. ***Often times we just used ketchup instead!
Prepare the potatoes and the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large-rimmed baking sheet on the lower rack and heat oven to 500 degrees. In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl. In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl. Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate). In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to oven’s lower rack. Roast until slightly golden and crispy, tossing after 15 minutes. Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to oven’s top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more. Salt fish and potatoes immediately after removing from oven. Serve hot, with tartar sauce alongside for dipping.
Miss Jeanies SHRIMP ETOUFEE
No question, this is the only answer to what recipe takes me “home.” It’s the smell on a hot summer day of a Roux cooking very ... no very ... slowly on the stove. My mama peeling raw gulf shrimp that she has picked up during a special trip in our 1950’s Buick to a tiny fish store located under the Mississippi River bridge. Here is the recipe that was marked in my mama’s cookbook, marked with spilled flour and spots of brown roux.
Ingredients:
• 6 TBSP Butter
• 3 TBSP White Flour
• 1 cup Yellow Chopped Onions
• 6 Green Onions (akascallions in the Boston area) and tops, chopped
• 1/2 cup Chopped Bell Peppers (aka Green Peppers in the Boston area)
• 1/2 cup Chopped Celery
• 2 cups Water
• 3 lbs Shrimp , peeled and deveined
• 1/4 cup Chopped Parsley
• Salt and Pepper To Taste
• 1 Small Bay Leaf
• Tabasco to Taste (no other hot sauce allowed!)
• White Rice (Louisiana if possible)
Instructions:
In a skillet, melt the butter and slowly stir in the flour. Cook stirring constantly until this is a dark rich brown, being very careful not to burn. Keep the temperature as low as you need to maintain control of the color change. Allow your roux to get as dark as you possibly can. Then add your vegetables and cook until tender. Stir in the water, uncooked shrimp, parsley and seasonings. Simmer uncovered for about 20 minutes. Cook your rice in a separate pot. When ready for a divine meal, soon up your rice and smother it with your shrimp sauce. Time to moan!
Nana’s Chicken Pot Pie
Prep time: about 1.5 hours
Ingredients:
Broth
• 3 lbs. stewing chicken
• 2 qts. water
• Salt to taste
Dumplings
• 3 cups self-rising flour
• 1/2 cup shortening
• 1 tsp. salt
• 2/3-1 cup water
Instructions:
Boil chicken in salt water until tender. Remove chicken from broth. Mix shortening and flour well. Add water as needed to make a sticky dough. Knead extra flour into dough to make a tough mixture. Roll thin (small amounts at a time). Place in layers in boiling chicken broth. Be sure each layer has been wet with broth before placing another layer in broth. Cook about 1 hour once dumplings have been placed into pot.
Mr. Larry’s Skillet Cornbread
Photograph by Sandy Rivlin • Food and Prop Styling by Jeanie Gruber
Meeting Mr. Larry
No matter what, so remains the Cornbread Champion. Every time I look at Larry’s WISHDISH I want to hop up and make it so I can have it for supper (what I now call dinner having lived up north a good long spell of time). Southerners eat this as a full course meal—no need for another protein unless you desire it, for example, as a side with some good creole pork chops. Just a generous serving of mustard greens on top of a bed of Louisiana prepared white rice (served in a medium sized bowl) with a fork and an ample sized piece of Skillet Cornbread balanced on the rim of your bowl and you’ll be so satisfied! Right before finishing your first bowl full, you might even find yourself tossing in varied sized cornbread “croutons” to savor those last bites. Take a minute or two to rest, then you are certain to head to the stove for your second helping.
Mr. Larry’s Skillet Cornbread Recipe
Prep Time: 15 minutes; Cook Time: 25 minutes
Larry’s recipe for his skillet cornbread just needed a few additional ingredients, but he certainly remembered the core. In doing my research I learned that “Skillet Cornbread” can be either cooked on top of the stove on a burner, or as I had always learned, in a heavy cast iron skillet baking in the oven.
Ingredients:
• 1 c. Yellow Cornmeal
• 1/2 c. All Purpose Flour
• 1 tsp. Salt
• 1 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• Red pepper or Cajun spices (if you so desire)
• 1 c. Buttermilk
• 1/2 c. Milk
• 1 Egg
• 1 8 oz Can Drained Corn or 1 Cup of Fresh Corn
• 1/4 c. Butter (melted for mixture)
• 2 tbsp. Butter (for greasing skillet)
Instructions:
Preheat the oven to 450 degrees. Place the cast iron skillet in the oven to warm it up. Mix dry ingredients in a small bowl including the Cornmeal, Flour, Baking Powder, Baking Soda, Salt, and Cajun spices if desired. In a separate large bowl mix the wet ingredients including the Buttermilk, Milk, Egg, and Corn. Add your dry mixture to the wet mixture stirring gently until nicely integrated, do not over stir. Add 1/4 cup melted butter to this mixture then stir until fully mixed. Add 2 tbsp. butter to your oven-warmed skillet. Pour the entire mixture of batter into the skillet. Reduce the oven temperature to 425 degrees and bake covered with aluminum foil for about 15 minutes. Uncover and cook for 10 minutes or so until the top is golden brown and the center appears done. Try to not overbake or your Cornbread will become dry.
Mr. Kirt’s Dry-Rub Ribs
Photograph and Styling by Lori Pedrick
Meeting Mr. Kirt
I met Mr. Kirt on a warm sunny afternoon on Newbury Street in Boston. He is a 20 something-year-old man with long, gorgeous, wavy blonde-hair and piercing blue eyes. Kirt had been coming to Common Cathedral every Wednesday for weeks before I had the chance to meet him. On this day, he was standing alone just a few steps away when I noticed him. His vibrant yet contained energy was magnetic. I wanted to find out what his favorite food memory was so that I could make it for him. Despite my concerns of how he might receive my inquiry, his sweet and approachable smile allowed me to invite him into conversation. I explain what I was doing, as he was to be my first “WISHDISH” recipient. I felt very fortunate to have the opportunity to spend a few moments talking about his favorite dish. As it turns out, Kirt loves ribs. He even has his own favorite recipe for a delicious dry-rub. “I’d love to have some ribs!,” he exclaimed. He then he began to extemporaneously recite his unique dry-rub recipe to me. “Brown sugar,” was his first ingredient (this was an unwavering certainty for him). The next ingredient came a little slower with a little less confidence. “Well, definitely some salt, and, oh yes, some pepper.” Then another pause. “How about some nutmeg? Yeah, maybe a little nutmeg, not too much though.” An even longer moment of quiet. "Probably something hot or spicy, a little pepper, oh yes, cherry pepper!” “Anything else,” I asked? “Nope, I think that’ll do it … yep, that’ll do it.” I was able to interpret his dry-rub and prepare several batches of ribs to be shared with Mr. Kirt and the other guests. When I arrived with his ribs the following week, he was anxiously waiting on the steps outside of the building. Judging by the look of satisfaction on his face at first bite, I was assured that my interpretation of his recipe had been approved. Kirt has an amazingly gentle and kind soul. I adore him and continually look forward to seeing him each week when I return.
Mr. Kirt’s Dry Rub Ribs
Preparation time: 1 hour prep; 2-3 hours for baking (plus grilling to preferred charring)
Having tried different permutations and combinations of dry rubs throughout my experience as a cook and caterer, I concur with Mr. Kirt’s recipe design. To me, this insanely delicious dry rub is a perfect balance of sweet and salty, savory flavors that gives a kick but isn’t overly spicy. This mix of ingredients makes a dry rub that is perfect for the long, low and slow cooking method, that ribs require. The emphasis on the sugar is atypical of many rubs, the abundance of sweet allows the ingredients to slowly caramelize over a long cook. Most often brown sugar is chosen for the leading role, Kirt seemed to have an intuitive sense of this. He acknowledged that he had not spent too much time in a kitchen and certainly in no way was a self-proclaimed foodie, but his intuitive recollection of the tastes he craved were spot on. His enthusiasm and his love of barbequed ribs was apparent. His willingness to share his food memory is a story that we can all enjoy (and even make ourselves in his honor).
Make the Dry-Rub:
• 10 tbsp. Dark Brown Sugar
• 2 tbsp. Kosher Salt
• 2 tbsp. Black Pepper
• 2 tbsp. Ground Nutmeg
• 1 tbsp. Diced Cherry Pepper (can substitute ground Cayenne Pepper)
Note: use 1 tbsp. of dry-rub mixture per side of each rack of ribs (2 tbsp. per rack)
Instructions:
In a small bowl, mix the dry rub ingredients together until they are well integrated. Rub olive oil or your favorite mustard on both sides of your rack. This will help your dry rub adhere to the rack. Generously coat both sides of the rack of ribs (pork or beef) with the dry rub. This recipe will cover approximately 5-6 racks. Cover the ribs with foil and set aside for 30-minutes to allow time for the meat to absorb the seasoning. Meanwhile, heat your oven to 350 degrees. Once the meat has had time to absorb the spices and your oven has reached peak temperature, place your foil covered ribs on the center rack and bake for 2-3 hours until tender and cooked-through. Optional: add BBQ sauce if desired and place your baked ribs on an open-flamed BBQ grill set to high heat for 5 minutes per side until desired char is achieved. The meat should be soft and juicy and fall-off-the-bone. Makes enough rub for 7-8 racks.
Mr. Gary’s Brussel Sprouts
Photograph, Food and Prop Styling by Lori Pedrick
Meeting Mr. Gary
One fall morning in Boston, I met “Mr. Gary” while bringing food into the church where Common Cathedral is housed. He had overheard me talking to another guest in the hallway and politely asked if I would make him his favorite dish, Brussel Sprouts. I said of course and asked him if he had a particular recipe (or preparation) he preferred for making them. His greatest concern was the ingredients with which the Brussel Sprouts would be paired, not so much how they would be specifically cooked. Unfortunately, I had a disruptive week and could not find the paper where I had scribbled Mr. Gary’s recipe. That following week, I arrived at Common Cathedral with another WISHDISH I had promised to someone else for that same week and was ready to apologize to Mr. Gary for my goof. In the hallway, this quiet yet “punchy” man called out to me, “Hey, did you make my Brussel Sprouts?” Before I had a chance to explain, he could tell from the horror on my face that I hadn’t brought them. I apologized profusely. He forgivingly recited the recipe to me once again. I promised to bring them the following week and he reassured me he would be there to receive his dish. Indeed he was!
Mr. Gary’s Brussel Sprouts Recipe
Prep Time: 20 minutes; Cook Time: 10 minutes
Just about everywhere I went in recent years, I would order Brussel Sprouts. I was often satisfied and happy with myself for choosing this flavor-filled dish and eating healthily. I have to say, Mr. Gary’s combination of ingredients is superb! I ended up cooking them both ways he suggested to see if I preferred one over the other (using the same ingredients). I actually found the cooking methods fairly equivalent in resulting flavor and texture. I decided to leave Mr. Gary’s recipe in the rich energy and simplicity in which he told me. I like to think of Brussel Sprouts this way too. To make the directions a little more explicit, I’ve called this a marinade and suggest mincing your garlic and grated fresh ginger in a large bowl. Then add both of the pepper seasonings, the honey, the oil and butter. Note: I’ve also added salt to the ingredient list as it is an important element in cooking Brussel Sprouts. I noticed that it was missing from Mr. Gary’s original recipe.
Ingredients:
• 20 Brussel Sprouts (stems removed and cut in half lengthwise)
• 3 cloves Fresh Garlic (peeled and minced)
• 1/2 piece Fresh Ginger Root (peeled and grated)
• 4 tbsp. Olive Oil (reserve 2 tbsp. for cooking)
• 1 tsp. Cayenne Pepper
• 1 tsp. Black Pepper
• 2 tbsp. Honey
• 3 tbsp. Unsalted Butter, softened (reserve 1 tbsp. for cooking)
• 1 tsp. Salt
Instructions:
There are multiple ways in which you can choose to cook Brussel Sprouts. Since Mr. Gary had not specified a cooking method, I decided to experiment with two ways to see which I preferred. Despite the ease of broiling, I ended up loving the pan-fried approach! The flavors coupled with the pan-fried crispiness was beyond belief!
Step 1:
Make the Marinade
In a large mixing bowl, grate the ginger and mince the garlic. Add 2 tablespoons of olive oil, and 2 tablespoons of softened unsalted butter. Add the honey, cayenne, salt and black pepper. Stir well until fully integrated and set aside.
Step 2:
Cooking Option 1: Steam and Pan-Fry
Clean and trim your Brussel Sprouts and steam them in a large bowl for 5 minutes. Drain the excess water and mix your steamed Brussel Sprouts with your marinade coating them generously and evenly. Let them sit for 15 minutes. Meanwhile, heat your remaining olive oil and butter in a large sauté pan over medium heat. Spoon the Brussel Sprouts into the sauté pan using a slotted spoon (leaving the remaining marinade in the bowl). Sauté on both sides until crispy brown. Add salt to taste and eat wonderfully warm.
Cooking Option 2: Steam and Broil
Clean and trim your Brussel Sprouts and steam them in a large bowl for 5 minutes. Drain the excess water and mix your steamed Brussel Sprouts with your marinade coating them generously and evenly. Let them sit for 15 minutes. Meanwhile, turn on your broiler to high heat. Prepare a medium-sized sheet pan by lining it with aluminum foil and rub the remaining olive oil and butter evenly across the surface of the foil. Spoon the Brussel Sprouts onto the sheet pan using a slotted spoon (leaving the remaining marinade in the bowl). Broil for 5 minutes and remove from the heat to turn Brussel Sprouts while also basting them with a little of your remaining marinade. Continue to broil another 3-5 minutes until crispy. Salt to taste and eat as soon as you can!
Mr. John’s Corned Beef Reuben
Photograph, Food and Prop Styling by Lori Pedrick
Meeting Mr. John
After weeks of visiting Common Cathedral, I began to notice a distinguished looking, well-kept man who would show-up consistently on Wednesday mornings around 10 am. I guessed he was in his mid-sixties; it was hard to tell. He often stood quietly off to the side seemingly alone in his thoughts. He always had a kind, receptive look on his face. One day, while visiting with one of the other guests, I was introduced to this tall and handsome man named John. I called him “Mr. John.” I was quickly drawn to his soft and gentle demeanor. As my friend drifted off into the building for a warm meal, Mr. John and I were left to pick up the conversation. I introduced myself to him and told him about the work I am doing. After a few moments of small-talk, I could tell that Mr. John was not only kind, but also highly intelligent and well-versed. He began to tell me the story of how he had once worked at a Jewish Golfing Country Club where he had become quite knowledgeable in Jewish culture and cuisine. I thought what better way to thank him for our lovely visit than to ask him abouthisWISHDISH. As it turned out, he had developed a love of the classic Corned Beef Reuben. When I said I would make it for him and the other guests the very next week, he was ecstatic. I couldn’t wait to return with Mr. John’s favorite “SandWISH!”
Mr. John’s Corned Beef Reuben Recipe
Prep Time: 10 minutes; Grilling time: approximately 3 minutes each side
In truth, I hadn’t had a Reuben in years and my memory of this classic deli-sandwich hadn’t really ever been one of particular fondness. Had age and culinary experience changed my taste buds? In making this dish for Mr. John, I discovered how wrong I was to have dismissed how tasty it actually is. It was absolutely delicious! I found this recipe to be packed with flavor and quick and easy to make. The contrasting flavors of the salty meat balanced with the warm oozing cheese and the cool, tangy dressing make it mouthwatering. And, I experienced it as relatively healthy and filling too! Is it necessary to make homemade Russian Dressing? I’m torn. Without question “scratch kitchen” always has its advantages, and the results will certainly be fresher than bottled dressing. It’s funny, in this particular scenario, there is so much transpiring with the varied ingredients, any additional “noise” could become a distraction. I do believe, though, the homemade dressing has more zing which adds another dimension to the flavor profile. Did Mr. John enjoy his Reuben? Sadly, he came late that day and the WISHDISH “Guest of Honor” was only able to inherit a small bite from one of the other guests. Once I saw the contained disappointment in his expression, I promised to bring him his own Reuben the following week. I packed him 5-6 Reuben sandwiches to eat whenever and wherever his heart desired. He was definitely a happy man!
To make the sandwich(s):
• 8 slices Rye bread (pumpernickel rye, marble rye, seeded rye, or plain rye)
• 4 tbsp. Softened Butter
• 1 c. Russian Dressing (store-bought or homemade, recipe provided below)
• 8 slices Swiss Cheese
• 3/4 lb. Corned Beef
• 1 cup Sauerkraut
To make the dressing:
• 1/2 c. Mayonnaise
• 3 tbsp. Ketchup
• 2 tbsp. Horseradish Sauce
• 2 tsp. Worcestershire Sauce
• 1 tbsp. Granulated Sugar
• 1/4 tsp. Paprika
• 2 tbsp. Sweet Pickle Relish
• Kosher Salt and Course Black Pepper to taste
Instructions:
For the Dressing:
Whisk all ingredients together until emulsified.
For the Sandwich:
Butter one side of each slice of bread and lay buttered side down on a cookie sheet or clean counter. On the other side of the bread (the non-buttered side), spread the Russian dressing evenly across each piece. Now you are ready to build your sandwich! On 4-slices only, place a slice of swiss cheese on top of the Russian Dressing, then add a few slices of corned beef, then top with a scoop of sauerkraut. Take the other 4 slices of bread and flip them dressing side down on top of your stacks (buttered side up). Note: to grill you can use a medium-sized skillet, non-stick pan, stove-top griddle, or even a sandwich press. Turn your skillet to medium heat. Place a sandwich in the skillet and cook until golden brown, flipping as needed for both sides. Tip: cover the sandwiches while grilling to accelerate the melting process making it easier to flip. After 3-minutes of cooking per side the cheese should be melted. Slice in half and serve. Makes 4 sandwiches.