Good Living 123

In 1984 President Ronald Reagan designated July as National Ice Cream Month and the 3^rd Sunday of the month as National Ice Cream Day. He cited ice cream as the “perfect dessert and snack food.”

Since his passion for jellybeans… specifically Jelly Belly jellybeans… was openly touted, I couldn’t help but wonder if a jellybean ice cream would be good (or just crazy sweet). I have never made ice cream with jellybeans, but I was laughing when I saw how many such recipes exist online. (In case you simply must indulge, I share a link to one with you here: https://wearenotmartha.com/jelly-bean-ice-cream/ )

Usually, the closest thing I have seen is to see mini jellybeans offered as “sprinkle” topping extras. Still, I could not help but picture President Reagan gobbling up jellybean ice cream. Since his favorite Jelly Belly flavor was licorice, I figured a Black Licorice Ice Cream must exist. OMG! Yes, it does. So, if you are a fan of the sweet, bitter, salty & sour twangs in licorice, go for it! If not, choose your favorite flavor. My fave in recent years is any spin on the Almond Joy bar, but my all-time favorite ice cream has no rival for my tastebuds. My Dad made the very best true Lemon Ice Cream in the old-time ice cream maker. The Common Man’s walk-up ice cream window at the Town Docks in Meredith, New Hampshire comes close enough to make me smile!!!

You either love corn fritters or you don’t, but today is their official day! Fritters, for me, are best when they are fresh and hot and served with soft honey butter. Hellloooo! As my many musical friends have taught me, it’s all about “theme and variation.” So, in my 2017 full-color cookbook Lobacious Lobster: Decadently Super Simple Recipes, I took corn fritters to a new (and definitely decadent) level when I created a crazy spin on friend Wendy Tirollo’s celebrated Triple Cornbread Pudding recipe. In tribute to her original recipe, I called this gem “Wendifully Orgasmic Triple Cornbread Pudding. And yes! It is made with lobster. And yes again! It’s delicious at any hour of the day.

Wendifully Orgasmic Triple Cornbread Pudding

16-oz sour cream

¼ tsp ground nutmeg

½ tsp pure vanilla extract

2 x-lg eggs, beaten well

2 c Mexicali corn kernels (or 2 c corn & ½ – ¾ c finely diced sweet pepper)

1 can (14.5-oz) creamed corn

½ – 1 c finely diced red onion

2-3 c diced or coarsely chopped lobster meat

7 T melted butter

1 box (8.5-oz) Jiffy corn muffin or bread mix

Whisk sour cream, nutmeg & vanilla into the eggs. Stir in all corn, onion & lobster, followed by butter and then the corn muffin mix. Pour into a well-buttered 9×13” baking dish; bake at 350°F for 40-45 min (for creamy, “spoonable” bread pudding) or 60 min for melt-in-your-mouth squares. Serve hot with softened butter. Makes 12 servings. (Or make 18 in buttered muffin tins, baked 20 min for spoon pudding or 30-40 min for muffins.)

Tips: Try this as a perfectly Lobacious side dish for entrees like salmon, chicken, pork, ribs, or steak. Turn this sweetness to savory by adding any of all of the following:

½ – 1 c crumbled, cooked bacon

1 or 2 T dried onion soup mix

½ c finely diced green bell pepper

And/or top with 1½ c shredded Cheddar or Colby-Jack cheese for the last 5 min of baking time.

Need more variations: For a sweet treat “Peachy Lobster Bread Pudding” replace Mexicali corn with 2 c diced or sliced sweet peaches and add 2 packets Stevia (or other) sweetener and 1 c coarsely chopped pecans. Serve with whipped cream. Any unlikely leftover spoon pudding (sweet or savory) can be refrigerated and then formed into “Breakfast Pudding Cakes.” Simply brown spoonfuls quickly in butter in a hot skillet. And these freeze beautifully. With or without the kernels, you can also use the raw batter to slowly brow in butter some mini or regular “Lobster Cornbread Pancakes” that caramelize beautifully on the edges.

We all have our favorite renditions of this all-American classic. But for the summer, I go for gooey, cheesy, and yet light, by replacing pasta with cauliflower florets. Feel free to use macaroni instead. You can also add a super crunchy topping of toasty, buttered breadcrumbs.

Cauliflower Mac and Cheese Extraordinaire

1 large head cauliflower, cut in florets (5-6 c)

2 T olive oil

½ tsp garlic powder & salt & pepper, to suit your taste

1 c heavy cream

6 oz (½ c) cream cheese, softened & cut in chunks

4 c shredded sharp cheddar cheese

½ tsp sweet paprika

1 T Frank’s Red-Hot Sauce (regular, not Buffalo), optional

Topping: ¼ c shredded Parmesan cheese & 2-3 T crushed pork rinds (any flavor)

Garnish: 2 T chopped fresh, flat-leaf parsley

Toss florets with oil; season with garlic powder, salt & pepper. Spread in single layer on parchment- or foil-lined baking sheets; roast 15-20 min at 450°F. Meanwhile, warm cream over medium heat in large pot. Reduce heat & stir in cream cheese and cheddar till melted. Remove from heat and stir in paprika & hot sauce, if using.  Stir in any mix-ins, as desired.) Then gently stir in roasted florets and transfer to well-buttered 9×13” baking dish. Sprinkle evenly with Parmesan and crushed pork rinds. Bake 15-20 min at 375°F. Let stand 10 min at room temp, garnish with parsley, and serve. Makes 4-6 servings.

Mix-in ideas (choose 1 or a combo):

½ c chunky salsa

1 c raw, trimmed baby spinach leaves

½ c chopped, cooked bacon

½ c baby peas

½ – 1 c sliced mushrooms, sautéed mushrooms

½ c chopped onion, caramelized or microwaved till crisp-tender

2 c coarsely diced lobster (or shrimp)

2 c shredded rotisserie chicken

On a day like this, my Armenian side gets to shine. I love kebabs, crispy brown on the outside and juicy, tender on the inside, with just the most mahhhhvelous blend of herbs and spices. Whether you like to marinate or simply dry season, enjoy the process of both preps and cooking. I always think of my Grampa when I make kebabs. I so enjoyed sitting at his feet as he patiently grilled long skewers of lamb over the hot coals. I can drift away just thinking about the luscious aromas! Yummmmm… and then comes the first delectable bite! Oooooh-la-la! Whether you choose lamb, pork, beef, or seafood, enjoy your kebabs today or any day. Here is the recipe that I have included in the back of Book 2 in the historic fiction Destiny Trilogy. Destiny of Determination: Faith and Family will be released in paperback and eBook formats on November 2^nd, with an audiobook to follow.

Grampa Hrant Gulumian’s Lamb Shish Kebabs

This is the recipe Hrant Gulumian made as an adult in New Hampshire in the 1950’s and 60’s, as written on a 3×5” card in Mom’s collection.

¼ c olive oil

¼ c red wine or wine vinegar

3 T lemon juice

1 tsp each: salt, oregano

½ tsp ground black pepper

4 lbs boneless lamb, cut into 1½“ cubes

Combine marinade ingredients in 13×9” dish. Add the meat and toss until coated. Cover for 3-6 hours. Thread meat on skewers. Grill over charcoal, turning to brown evenly; baste with marinade. Grill about 15-25 minutes until brown and crispy.  (Or up to 45 min if you do this in true Armenian fashion, fanning the coals.) Makes 8 servings.

Author’s Notes: I adapted this recipe a few times over the years. My favorite twist from 1970 adds a sliced or chopped onion and a tablespoon of minced garlic to the marinade combination. I also put it all in a large, zip-top plastic bag and marinate overnight (on a plate, in case of a leak, and sometimes with a sliced onion) in the refrigerator. Though threading colorful vegetables, such as mushrooms, green peppers, onions, and tomatoes, looks nice on a skewer, I use separate skewers for most vegetables, other than maybe some of the onions. Combining 1” pieces of onions and peppers works great, but I let mushroom caps and cherry tomatoes have their own skewers, as they cook very quickly. I also brush the veggies with remaining marinade. This marinade works equally well on lamb chops, shanks, and leg of lamb. Shish Kebab is delicious simply served with rice pilaf, salad, and fresh Armenian lavash.