Pepper Pod Chefs Tie One On!

This weekend prepare for your next cookout by sewing an apron appropriate for the occasion. You still own a sewing machine correct? If not, consider borrowing one! EllynAnne Geisel is the author of the colorful, upbeat and oft humorous work “The Apron Book: Making, Wearing, and Sharing a Bit of Cloth and Comfort (recipes).

Geisel shares nostalgic apron stories from women (and men), four basic apron patterns (waist, bib, smock, and girl’s), cooking tips and hints and a scattering of savory recipes. “The Apron Book” unfolds like a bolt of fabric…the pattern of a life remembered through a homely object,” praises Jackie Lyden, NPR’s Weekend host of All Things Considered.

The full color, illustrated 138-page glossy compact book is a trip down Mother’s memory lane. Good Housekeeping Editor-in-Chief writes in the foreword “you may get misty-eyed as you read these women’s (and men’s) words. Or you may be inspired to sew your own version…and you may find yourself tied to EllynAnne’s apron strings…”

The inside cover blurb sums it up best: “EllynAnne’s enthusiasm for these textile artifacts dances across the pages as she muses on aprons in the kitchen; housework aprons; aprons worn by America’s waitresses and butchers and maids; dress-up aprons; and the sassy variety that are equal parts smooch and sizzle.” Pepper pod chefs can sew up a hot and spicy version – think red and green!

As a bonus Geisel includes a one size fits all basic bib apron pattern packaged separately and tucked inside the back cover.”The Apron Book” (Andrews McMeel Publishing, 2006) retails for $16.95. It’s a keeper whether you’re a seamstress or not!

Easy Grilled Pizza
“Our backyard dad is swiftly becoming less of a burger flipper and more of a connoisseur, and he’s discovering the grill as an outlet for creative cookery. Blame those hot dog chefs on television for daring us to cook anything we can think of on a grill.”

Purchase ready-made refrigerated or frozen dough from the grocery. Jarred sauces of your choice, including Alfredo, tomato, or herbed olive oil. Toppings such as favorite varieties of shredded cheese, chopped peppers and onions, mushrooms spinach, sliced tomato, avocado, pepperoni, crumbled sausage, or shrimp.

Cut your dough into four equal pieces, then let them rise in bowls for 20 minutes in a warm spot loosely covered by a damp cloth. Meanwhile, precook the veggie, meat, or fish toppings and prepare your grill.

Clean your grill well to remove the flavors and residue of recently grilled food. Brush the grill surface with oil or spray with olive oil or nonstick spray. Heat the grill to a nice medium heat.

Roll out each piece of dough on a floured surface for individually sized pizzas. Transfer the dough to the grill and cook until it just begins to bake, then turn. Grill for several minutes more, adding toppings for the last 2 or 3 minutes. Take care that the bottom of the crust doesn’t burn.

Pizzas can be removed from the grill temporarily after turning so guests can arrange their own toppings. Then the pizzas can be returned to the grill to finish.

Hint: Turn foods using a different spatula, tongs, or form than you used to first place food on the grill to avoid transferring bacteria the uncooked food might have harbored.

Asa Foster’s Finger-Lickin’, Bull-Kickin’ Barbecue Sauce

• 2 tablespoons vegetable oil
• 1/2 cup finely chopped onion
• 2 teaspoons minced garlic
• 2/3 cup cider vinegar
• One 8-ounce can tomato sauce
• 1/4 cup tightly packed brown sugar
• 1 tablespoon dry mustard
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon hot sauce
• 1/4 teaspoon freshly ground black pepper

Heat the vegetable oil in a 1-quart saucepan over medium heat. Add the onions and garlic to the pan and cook stirring often until softened, 3 to 4minutes. Add the vinegar to the pan and cook for 2 minutes. Place the remainder of the ingredients in the saucepan and bring to a simmer. Cook the sauce for 20 minutes or so, until it thickens and remove from the heat. Cool completely, then transfer to a glass or plastic container and refrigerate until ready to use. Slather on chicken or chops on the grill and serve a little extra at the table.

Hint: Soak wooden skewers in water for twenty minutes before threading with food to prevent burning and food sticking to the skewers.

Put Your Feet Up Stew
“In my opinion, one of the great inventions of all time for the works of the world is the slow cooker or crockpot. After a long day on the job, nothing beats opening the door to a home that smells like dinner.”

Layer the following ingredients in crockpot:

• 3 medium-sized peeled potatoes cut into bite-sized cubes
• 1 sliced beef sausage or kielbasa (or chorizo)
• 2 (14 1/2-ounce) cans cut greens beans, drained
• 1 small onion, chopped
• 2 (10-ounce) cans cream of mushroom soup
• 1 cup shredded Cheddar cheese

Cook on low for 4 to10 hours. Serve with a salad and warmed rolls or flour tortillas. Feed a hungry family of four.

No-Mess Piecrust with Chocolate-Ancho Filling
“…Up early, and while the rest of the house is still sleeping and no one is likely to appear at the door, it’s this gauzy apron I don, and otherwise in the buff, bake pies…Pie for breakfast – is there a more jubilant start to the day?”

• 1 cup flour
• 8 teaspoons vegetable oil
• 1/4 cup milk plus 1 teaspoon
• 1/4 teaspoon salt
• 1 teaspoon sugar

Preheat the oven to 400 degrees. Put all the ingredients in an ungreased 8-inch pie plate and mix everything together with your fingers or a fork. When the mixture is damp and starting to stick together, press the dough into the bottom of the pie plate and up the sides. Prick a few times with the tines of a fork. Bake in the preheated oven until golden brown. (8-10 minutes, maybe less depending on your oven. Better to bake just until the color is right.) Brush beaten egg white on the warm crust and cool. Fill with prepared instance chocolate pudding (mixed with 1 teaspoon of ancho powder). Chill in the refrigerator for an hour and you’ve got pie! Tip each serving with a dollop of whipped cream flavored with grated citrus peel, and you’ve got a slice of yum! Makes 6 to 8 servings.

Sunny Conley is an award-winning author, writer, editor and desktop publisher, specializing in Southwest cuisine, culture and business. Since 1994, Sunny’s columns and features have appeared in national and regional magazines and newspapers, and on the Internet. For more information, visit http://www.linkedin.com/in/sunnyconley or write sunnyc@evliving.com.

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