Hot Turkey Sandwich By Way of Kentucky

Like most Canadians after the second Monday of October, you may still have turkey in your fridge from your Thanksgiving feast. If you're looking for a new way to use those leftovers, try putting them in the most famous sandwich to come out of the state of Kentucky.  The Kentucky Hot Brown was created in Louisville in 1926 at the Brown Hotel, and like most inventions, it came about out of necessity. Chef Fred Schmidt came up with this open-faced sandwich to serve hungry hotel guests who came for the dancing that occurred at the hotel every night. Now that Prohibition has ended, feel free to have a mint julep with this hearty meal as well.

Ingredients

400 g roasted turkey breast, sliced thick
230 g heavy cream
230 g whole milk
60 g whole butter
60 g all purpose flour
55 g Pecorino Romano cheese plus 15g for garnish
4 slices of Texas Toast, crust trimmed
4 slices of crispy bacon
2 Roma tomatoes, sliced in half
Parmesan cheese
salt and pepper
ground nutmeg
paprika
parsley

1. Fry the bacon to your desired level of crispiness, and set it aside once done.
2. In a saucepan, melt the butter and slowly whisk in the flour until everything is combined and forms a roux. Continue cooking the roux for two minutes over medium‑low heat, stirring frequently.
3. Whisk in the heavy cream and milk into the roux and cook over medium heat for 2‑3 minutes until the cream simmers. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add a pinch of nutmeg, and salt and pepper to taste.
4. Arrange the bread in an oven-safe dish, then cover with the turkey and top with the sliced tomatoes. Pour and completely cover the dish with the Mornay sauce. Sprinkle everything with some more Pecorino Romano. Place the entire dish under your oven's broiler until the cheese browns and bubbles. 
5. Remove from the oven, and either place or crumble the bacon over the sandwiches. Sprinkle with paprika and parsley, and serve immediately.

Bring Greekfest Home

Some go to Ottawa Greek Festival for the pageantry, some for the music, but most for the food. If you missed this year's event, don't fret - you can still have a lamb dish with the recipe^* below. Lamb yiovetsi is often made to mark the Feast of the Assumption of the Virgin Mary. The Assumption, celebrated on the fifteenth of August (or the Sunday closest to that day), refers to the Virgin Mary being assumed — body and soul — into heaven at the end of her earthly life. As we slip into fall, this hearty meal would be good on any table, so crank up the Nana Mouskouri, and get to cooking. Opa!

Ingredients
1 shoulder of lamb, with most of the fat removed, and cut into serving-sized portions

600 g plum tomatoes, peeled and chopped or 400 g canned, chopped tomatoes
400 g orzo pasta, or spaghetti broken into small lengths
75 mL extra virgin olive oil
50 g Kefalotyri (a Greek hard, salty white cheese made from sheep milk or goat's milk), grated (Parmesan can be substituted)
5 g dried oregano
4 or 5 cloves of garlic, chopped
salt and black pepper

1. Preheat your oven to 190°C. Place the lamb in a large roasting pan, and add the tomatoes, olive oil, and oregano. Season with salt and pepper and stir in 300 mL of hot water.
2. Put the roasting pan in the oven and bake for about an hour and fifteen minutes, basting and turning the meat twice.
3. Take the lamb out of the oven and reduce the temperature to 180°C. Add 700 mL of hot water to the roasting pan and stir in the pasta. Season to taste with salt and pepper, and mix well.
4. Return the roasting pan to the oven and bake for 30-40 minutes, stirring occasionally until the pasta feels soft, and the meat is fully cooked and tender. 
5. Serve immediately with the grated cheese available to sprinkle on top. 

^* Taken from "Greece" by Rena Salaman and Jan Cutler, Anness Publishing Ltd, 2012

What’s in Season: Watermelon Pico de Gallo

You don't have to love fruits and vegetables to take advantage of the local farmer's market. Do it to support local businesses and farmers; do it if reducing your carbon footprint is a concern to you; or try a new recipe using produce you can be certain of its freshness and quality. The featured ingredient for this long overdue entry is watermelon. Watermelon has a three-month window of availability in this province, from July through September. Though technically classified as part of a botanical family of gourds that includes vegetables such as cucumber, squash, and pumpkin, watermelon has always been considered a fruit. 92 percent water, every part of a watermelon can be eaten, as the rinds can be stir-fried, stewed, or pickled, and the seeds can be dried and roasted like you would pumpkin seeds. The sweet red flesh makes a great substitute for tomatoes in the pico de gallo recipe below.

Ingredients

610 g watermelon, finely chopped
305 g cucumber, finely chopped
75 g red onion, finely chopped
40 g fresh cilantro, finely chopped
60 mL fresh lime juice
15 g honey
10 g lime zest, finely grated
2 g salt
1 jalapeño, seeded and diced
feta cheese, crumbled (optional)

1. Toss watermelon with the cucumber, onion, cilantro and jalapeno.
2. Whisk lime juice with the zest, honey and salt. Stir into the watermelon mixture.
3. Chill for 30 minutes. Serve with tortilla chips; for an additional burst of flavour, add the feta.
   
   Serves: 12

My Two Cents on Chick-fil-A

In one of the most anticipated restaurant openings in recent memory, my hometown now has its very own Chick-fil-A restaurant. While my son and I have been looking forward to seeing if the hype about this place and its chicken products is worth it, my wife doesn't share our enthusiasm. After learning the company donated to anti-LGBTQ groups and what the company CEO said about same-sex marriage, my wife decided Chick-fil-A would never get any of her money. Many other people share this sentiment, and it will be interesting to see if this boycott will affect sales here. In Chick-fil-A's defense, the backlash and criticism they have received have caused them to stop giving money to some (but not all) of the controversial groups that people opposed. They have since pledged to donate to Black-led non-profits or those serving the Black community in the U.S.; to mark the opening of the new Ottawa restaurant, Chick-fil-A plans to donate $34,000 to a local non-profit organization through Second Harvest.  And for what it's worth, the claim that Chick-fil-A broke a promise to stop donating to anti-LGBTQ groups is just fake news that came out after the company pulled funding from the Salvation Army and the Fellowship of Christian Athletes after Chick-fil-A decided to change the areas of focus for their charities. I feel I can support the LGBTQ community and Chick-fil-A the same way I go to non-unionized Starbucks while being in a union. Distance will be the deciding factor on whether or not I ever eat from Chick-fil-A. I remember the long waits at Popeyes when they came to town. I'm not driving an hour, waiting an hour, and driving another hour back for a fried chicken sandwich anytime soon. Eating at Chick-fil-A doesn't automatically make you a homophobe any more than liking Kanye makes you an anti-Semite. I can understand why others may feel differently. In the meantime, I'll make do with the FCS I've been making for the times I don't want to go out to eat. I'm sure Chick-fil-A will be a huge success with or without my participation.

Happy Birthday Harley - The Perfect Bacon Egg and Cheese Sandwich

Photo: Credit: Warner Bros.

Margot Robbie gets a lot of deserved praise for her portrayal of Barbie in last year's blockbuster movie. But for me, she will always be Harley Quinn, the former psychologist turned Batman villain from the movie "Suicide Squad". Robbie was that film's highlight and breakout star, earning her a spinoff, "Birds of Prey (and the Fantabulous Emancipation of One Harley Quinn)". At one point in this film, Robbie's character hopes to lift her spirits by getting her favorite breakfast sandwich from her local bodega. While you may not find yourself on a wild adventure after eating one, most New Yorkers (where the sandwich originated and was perfected) would tell you it's the best way to start your day. In honour of Mrs. Robbie's birthday, here is the recipe for this cinematic culinary delight.

Ingredients

3 slices of bacon
2 eggs (if you're allergic to chicken eggs as Robbie is, duck eggs can be used)
2 process cheese slices
1 sandwich roll (plain, kaiser, potato, poppy seed - whatever you prefer)
melted butter
hot sauce
kosher salt

1. Cook the bacon over medium heat in a skillet until it's crispy. Drain the excess fat into a clean container (save it for future use) and dry the cooked bacon on a paper towel-lined plate. 
2. While the bacon cooks, slice the roll in half lengthwise along the side, and set it aside. Heat another skillet over medium heat. Brush some melted butter on the cut side of the roll and place it face-down on the skillet after it gets hot. Press down on the roll with either a grill press or something heavy like another skillet. Toast the roll for about two minutes before transferring it to a cutting board.
3. Brush one of the skillets with melted butter and crack the eggs as close together as possible. Season with kosher salt. Flip the eggs when the whites are almost entirely set, then top with the cheese slices.
4. Place the bacon on one of the halves of the roll.  When the edges of the cheese melt, place the egg and cheese on top of the bacon.
5. Add two dashes of hot sauce to the top of the sandwich. Finish the sandwich with the other half of the bun and slice it in half before serving.

Buffet Etiquette

 After being shut down during the pandemic, buffets are making a comeback in a big way. To celebrate its 45th anniversary, Mandarin is offering people a free meal at any of its restaurants in Ontario on Canada Day. With so much to choose from, it can be overwhelming when it's time to put food on your plate. The following tips will help you make the most out of your buffet experience.

• This should be obvious, but the less food in your belly, the more food you can eat. Having only one plate at a buffet is a colossal waste of time and money. 
• When you arrive will impact the amount of time you spend waiting in line and how crowded the buffet will be. Plan accordingly.
• Not all buffets are all you can eat, so check before loading up your plate. That being said, when at a serve-yourself affair, there is no need to pile everything on one plate to see how high you can stack your food.  You can always go back for more.
• Pace yourself by starting with appetizers and salads before moving on to the main course. Avoid loading up on bread or dinner rolls, and save some room for foods you usually don't get to enjoy.
• Do not cut in or disrupt the line flow by starting midway or from the opposite end. Respect the personal space of your fellow diners by giving them room to serve themselves comfortably without feeling crowded. There's no reason to reach around or in front of someone serving themselves, no matter how hungry you are. 
• Just because there is a sneeze guard protecting the food it doesn't you have to test its effectiveness. If you need to cough or sneeze, step away from the buffet to avoid contaminating the food or the other patrons. As well, refrain from licking your fingers, touching your hair, or scratching any rashes on your body while using the serving utensils.
• Do not start eating items while still in the buffet line.
• If you don't like what you have on your plate, don't return items to the buffet line. No one wants to eat your used food. 
• Once you've finished with your plate, leave your plate behind and get a clean one.
• Unless you're ordering takeout, you can't bring food home with you - leave the Tupperware containers at home.

Year-Round Refreshing Drinks

Keeping hydrated is important for maintaining overall health. As the need to drink more fluids increases as it gets warmer, quench your thirst with these refreshing beverages.

Ingredients - Pineapple lemonade
This take on a summertime favourite will make you want to set up a stand at the end of your driveway and sell it for pennies a glass like you did back in the day.

1.2 L sparkling water 
250 mL water
950 mL pineapple juice 
120 mL lemon juice
250 g granulated sugar
710 g ice cubes

1. In a saucepan, mix together the sugar and the water. Heat on medium heat until the sugar is entirely dissolved.
2. Fill a large pitcher with the ice. Slowly pour the sugar syrup over the ice to cool the syrup down.
3. Add the pineapple juice, lemon juice, and sparkling water to the pitcher. Stir with a long spoon to combine. Place in the refrigerator until ready to serve.

Ingredients - The Arnold Palmer
Created by and later named after the golfing legend, this beverage is good with or without a shot of liquor.

120 mL iced tea
60 mL lemonade

1. Pour the lemonade and iced tea into a tall glass filled with ice.
2. Stir well. Garnish with a slice of lemon.

Ingredients - Classic Sweet Tea
When you go south of the Mason-Dixon line and ask for iced tea, you'll get a variation of this in your glass.

12 individual bags of black tea
250 g granulated sugar

1. Bring 950 mL of water to a boil in a saucepan over medium-high heat. Remove from heat.
2. Dunk the tea bags a few times in the water to fully hydrate, then leave them submerged with the strings hanging over the side of the pot. After 5 minutes, remove the bags and discard them.
3. Add the sugar and stir until it's completely dissolved.
4. Pour the tea base into a large pitcher. If using multiple pitchers, divide the tea evenly between them. Add more water to the tea base and stir to combine.
5. Refrigerate for at least 4 hours or, ideally, overnight.
6. Pour the sweet tea into ice-filled glasses. Add a sprig of mint or a slice of lemon to each, if desired.

Ingredients - Roy Rogers
The cola version of the classic Shirley Temple, this mocktail is named after movie star Roy Rogers, known as the "King of the Cowboys" in the 1940s, and John McClane's alias in the first "Die Hard"; yippee-ki-yay, indeed.

your favourite cola
60 mL grenadine syrup

1. Fill a highball or pint glass with ice. Add the grenadine syrup.
2. Gently top with cola, and stir.
3. Garnish with maraschino cherries.