Happiness is replacing the traditional charcoal grate with the Old Smokey charcoal grate

Traditional charcoal grates burn hotter than the Old Smokey type grate because the coals are exposed to air both top and bottom.

But with the Old Smokey the bottoms are not directly exposed to air, and consequently you get a longer, less intense burn.

For me the Old Smokey type, meant for smoking obviously, just works better for things like hamburgers and pork chops because you can grill directly over the coals but the heat is just less intense and you get a more tender, flavorful outcome.

Happiness is Tucker's Toofers, 2 hamburgers for 29 cents in Fondulac, Wisconsin

Originally it was 2 for 25 cents, but by the time I knew the joint in the early 1970s the "special" had gone up, like the price of the regular hamburger, to 2 for 29 cents. Food inflation was horrible in those days, as my mother often reminded me, and no one was immune.

And they're still in business:

In 1963, Rudy, Steve, and Barbara opened Tucker's Toofers at the corner of South Main Street and Pioneer Road.  The slogan then was "they're toofer 25," meaning two hamburgers for a quarter. The name Tuckers was chosen because it was the nickname of daughter Barbara, who, as a child, had a hard time staying tucked in and always kicked her blankets off. 

I've never had a bucket list, but I'm putting this place on it, for old times' sake.  

Happiness is lower sodium homemade Boston baked beans

We like Boston baked beans on Sundays with hamburgers on the grill, but the go-to brand in the can, Bush's original, has 550 mg sodium per half cup, which eats up a lot of the daily quota of 2000 mg.

The homemade version below adapted from Serious Eats has about 246 mg per half cup, almost 45% less sodium than Bush's. It takes a long time to make, but it's more authentic on top of being lower in sodium. It's also less sweet, so add your maple syrup to taste at the end. One half cup worked well for us, but you may like more than that.

Make it when you want the baked beans with tomorrow night's meal. For me that means starting on Saturday morning to be ready by Sunday night. For traditionalists eating Beans and Wieners on Saturday nights, that means getting started on Friday morning.

1 lb dried navy beans

6 oz. salt pork

0.5 cup dark molasses (not blackstrap)

0.5 cup pure maple syrup

about 3 quarts water

1/ soak the navy beans all day in fresh water (I don't use salt)

2/ at the end of the day pre-heat the oven to 250 degrees F

3/ drain and sort the navy beans

4/ cut the pork into lardons so that each piece has some meat on it

5/ add a quart of water and the molasses to a three quart dutch oven and stir until thoroughly mixed

6/ add the navy beans and pork and cover the beans with the rest of the water, and stir

7/ bake in the oven overnight* with the lid on tight/check the water level in the morning and add to just cover the beans, if necessary/after twelve hours overnight there should still be plenty of water in the pot without having to add any

8/ continue to bake covered another seven hours, checking about midway through to see that there remains enough water/you'll know to add if the beans are sticking to the bottom/after almost nineteen hours I didn't have to add any water at all, but I began with slightly more than three quarts water

9/ when done the beans supply their own paste and the mixture should stir freely but not be runny

10/ at this point add the maple syrup and serve

11/ if you like it runnier, cut the serving with some water and heat through

*Serious Eats doesn't recommend unattended overnight baking for safety reasons, and neither do I.      

Happiness is a grilled hamburger with pickle, butter and onion

You slice a yellow onion into a sauce pan using a mandoline, add a tablespoon of butter and simmer over the heat until the onions are translucent.

Spoon the butter and onion onto your bun, add a hot grilled hamburger and top with a few of these babies.

Simple and delicious, done the old Wisconsin way.

Happiness is Lodge's Round Cast Iron Grill Pan and matching Round Grill Press

If you're square, buy the square one and matching rectangular press. :-\

I chose the round one because the lid from my ancient dutch oven fits the round grill pan perfectly.

It's for the times when you don't want to fire up the charcoal grill for a hamburger, or when you want a panino and you're too cheap to buy an electric grill press. 

It's National Burger Day today, but we made stir-fry by mistake dontcha know

We use a Cantonese style wok with a lower base ring on a gas stove without difficulty

We grill burgers on Sunday evenings like clockwork, but not today!

And to think it was the National Day to celebrate our custom. Oops.

We made stir-fry in the wok because we had accumulated leftovers from . . . the grill!

But not beef! Pork and chicken, mostly.

Here's the basic ingredient list for our stovetop stir fry (you can get by without the celery if you have 1/4 tsp. celery seed):

2 cups leftover cooked meat, like pork and chicken, diced small without the skin or fat

1 cup fresh mushrooms, about 4 oz., diced and then sautéed in butter or oil

3/4 cup diced carrot, about 2

2/3 cup diced onion

1 green onion chopped

2/3 cup diced sweet bell pepper, orange or red

1 cup diced celery stalk, about 2

1 cup sweet baby peas or pea pods

1 can drained bamboo shoots

1 can drained sliced water chestnuts

2 cloves garlic chopped

1 tsp. grated fresh ginger root

3 slices bacon already cooked, chopped

1 cup prepared Jasmine rice in a pan, left covered off the heat (1 cup rice, 2 cups water, a little salt, brought to a boil in a heavy covered pan and then simmered on low for 20 minutes--easy peasy)

1/2 to 1 tsp. sugar

ground black pepper

San-Jay Tamari sauce

2-3 tablespoons Sesame or Canola oil

Here's the cooking order:

Heat oil in the wok OVER MEDIUM

Add carrots and stir

Add celery and stir

Add onion and stir

Add mushrooms and stir

Add garlic and stir

Add sweet pepper and stir

Add black pepper and stir

Add meats and stir

Add fresh peas or pea pods and stir,

And bamboo shoots and water chestnuts and stir,

and cover and steam 3 minutes ON MEDIUM LOW.

Then add ginger and more black pepper

Add 1/4 cup Tamari sauce and the sugar in a pool in the bottom, mix together and stir everything

Add the cooked rice and stir until well blended

Add more Tamari sauce as desired (but you want to keep the mixture on the dry side)

Stir in cooked bacon and green onion

Turn off and cover and prepare to serve immediately 

Happiness is Italian beef sandwiches and fries made at home

My version costs $2.13 a serving vs. $6.99 plus tax at Wally's in Park Ridge, IL. No offense to Wally's, who saved my sorry butt more than once in 1988.

The beef was $4.49/lb. The jar of peppers $3.35. The 8-pack of buns was a buck. The giant bag of french fries at Sam's was $6.88 for 32 servings!


















Italian Beef and French Fries

3.2 pounds beef chuck
1 jar Dell' Alpe Pepperoncini
1 package white hamburger buns
Ore Ida Fast Food Fries


Brown the chuck in a large cast iron skillet on medium, ten minutes on a side.

Drop the chuck into a Le Creuset oval oven, dump the pepperoncini on top and put on the lid.

Bake at 170 degrees F for ten hours.

Remove from the oven and reserve the peppers for serving, drain the liquid and shred the beef. Return shredded beef to the pan and keep warm, adding back juice to moisten as desired.

Bake the fries per the package directions.

Serve a half cup of the shredded beef on a bun with the fries on the side.

Easy peasy. Weepy cheapy.




h/t Don Wade, may he rest in peace

If You Are From Wisconsin, This Is Hamburger Weather

It's colder where I am tonight in Michigan than where I grew up in Wisconsin, but only by 1 degree F. But it didn't stop me from making a charcoal fire and grilling up some delicious hamburgers for supper. It just takes longer for the coals to reach optimum gray and red, about forty minutes instead of twenty.

I served the hamburgers with melted sharp cheddar cheese (what else?) and some ketchup on nice white hamburger buns, with steamed petite peas and green beans in butter on the side.

With a glass of red wine, wunderbar darling! 

My Current Super Foods Menu

Monday--Burritos (homemade pinto beans, onions, and saved bacon fat from uncured bacon, ground turkey, homemade Mexican seasonings, in an Azteca brand flour tortilla with extra sharp cheddar cheese and fresh toppings including homemade guacamole, black olives, salsa, green onion and chopped spinach)

Tuesday--Basil Pesto Sockeye Pie (canned wild sockeye salmon, eggs, homegrown tomato sauce, homemade basil pesto sauce, rolled oats) with a green salad of romaine lettuce and spinach with a lemon-evoo dressing

Wednesday--Italian pasta with homemade hot Italian turkey sausage, homemade tomato sauce, grated Pecorino Romano cheese and steamed green beans or baby broccoli or a romaine-spinach salad

Thursday--One of two flexible nights in the week like Sunday, but often curry night, usually leftover poultry, butter, garlic, Penzeys curry powder, canned coconut milk, flaked coconut, dried cranberries, diced Fuji apples and chopped almonds served over Jasmine rice with a salad on the side, or Italian meatloaf made with ground turkey, rapini and seasonings, or baked chicken with rice and broccoli

Friday--Filet of something from the sea, these days baked skin-on steelhead trout with lemon pepper, Jasmine rice and a steamed vegetable like baby broccoli or green beans, or a curried salmon-rice cake with a fruit sauce, or sockeye pie leftovers

Saturday--Napoli style pizza baked in cast iron with homemade basil pesto sauce, homemade tomato sauce, mozzarella, and fresh roma tomato slices, with a fresh salad

Sunday--Charcoal Grill Day: usually hamburgers ground at home from a single piece of Angus chuck served with all the toppings desired on a potato bun and steamed green petite peas with butter, otherwise grilled marinated Otto's chicken (locally grown) with red potatoes baked in the oven, or a stir fry in the wok, or pasta carbonara

Luncheon is usually a homemade barley-lentil soup using homemade chicken broth with some homemade buttered toast, or leftovers like a burrito, and an apple on the side with a square of 70% cocoa chocolate to finish, or a can of Norwegian bristling sardines on rye crackers with a fresh pear

Breakfast is usually stove-top espresso with 2% milk steamed, a hardboiled egg or a fried egg with toast and jam, and a fresh orange, or a blueberry-banana smoothie with homemade yogurt, coconut milk, cinnamon and ground flaxseed meal, or whole oatmeal with berries and walnuts

Wine, especially on Wednesdays and Saturdays.

Purists will revolt as purists do, but life is for the enjoying.

3-ALARM BBQ SAUCE

Why pay for store-bought when you can make your own? This recipe, adapted from Lonnie Gandara's 365 Great Barbeque & Grilling Recipes (HarperPerennial, 1990), has been a "go-to" for me for years because it is simple, good and easy, with just four ingredients: ketchup, maple syrup or honey, garlic and cayenne pepper. And it is adjustable for heat: you start with 1/4 teaspoon of cayenne pepper for the basic recipe, and ratchet it up by up to three more 1/4 teaspoons to a full teaspoon for a blazing three alarm fire, as you like it. The garlic and the sweetness can also be adjusted to taste.

You can use the sauce to baste in the traditional manner in the last fifteen minutes of grilling. The more the "sweet" in the sauce, the more the caramelization which will occur.  Or serve it alongside your grilled pork, beef or chicken to add that extra special zing, for example, on a hamburger. It works great too mixed in with the grilled and slow cooked pulled pork for sandwiches, which is on this year's 4th of July menu.

3-Alarm BBQ Sauce

1 cup ketchup (Heinz organic is our ketchup of choice)

3 T pure maple syrup (or honey)

1 T minced garlic (three large cloves is our preference)

1/4 to 1 t cayenne pepper (we like 3/4 t total--red pepper flakes can easily be substituted by grinding a quantity in the coffee grinder and spooning out the desired amount)

Add the garlic, cayenne and maple syrup to the food processor or blender, and puree. Add the ketchup and combine. Use immediately or store in the refrigerator covered for up to a week.

Hot Italian Sausage, Super Foods Style

Wednesdays and Saturdays at our house are Italian days, not because we're Italian, but because we like their food! My mother's maiden name is spelled just like a town in Tuscany, which was news to her. But her dad also looked more like a wiry Sicilian than a farmer from Germany. Hard to figure it out, after all these years. But this recipe for hot Italian sausage isn't hard, and you're going to love it, because it's delicious, good for you, and passes the kid test with flying colors!

You can make this sausage and serve it alongside the pasta with a fresh steamed vegetable with a little butter. (Broccoli florets are always popular here). Or you can break it up in my basic tomato sauce, semi home made, and serve it on the pasta. And it's also nice crumbled on the pizza! or in an omelet! How about in the lasagna?! Stuff it in the ravioli! Oh! Italian sausage! How do I love thee? Let me . . . get on with it.

Hot Italian Sausage Dry Seasoning Mix

.25 t garlic powder

.25 t dried thyme

.25 t freshly ground pepper

.5 t whole fennel seeds

1 t crushed red pepper flakes (pretty hot in this quantity, so be ready)

1 t salt

1.5 t paprika

Clean out the electric coffee grinder, but don't go crazy. Leave some traces of the espresso behind. It's good. Add all the ingredients above and let her rip for a minute or so. You have now made the seasoning for 1.25 lbs. of meat (and now you should clean the grinder thoroughly, unless you like your next cup a little spicy).

Hot Italian Sausage, Super Foods Style

1 prepared Hot Italian Sausage Dry Seasoning Mix recipe

1.25 lbs. ground turkey (half a 2.5 lb. flat of Jennie-O lean ground turkey)

Drop the turkey meat into a large bowl. Sprinkle the dry seasoning evenly over the turkey until you have covered it uniformly, then work it in with ye old trusty potato masher. Repeat until all the seasoning is mixed into the meat.

Next, oil or grease a 3/4 inch deep, 3 1/2 inch diameter form to receive the meat mixture to make sausage patties. (I use the rubber end of an old Zyliss Food Chopper. You can improvise with some other old lid to something, or buy one of those metal hamburger forms. It really doesn't matter if the size varies a little. If you're adventurous and have a KitchenAid mixer with a sausage making attachment, go for it! But you'll need casing!). Using a fork, load the form with meat and make a patty that holds together without being too densely packed. Plop it out onto a large plate and go on to the next one. I can make almost six with my form.

Heat a large dutch oven over medium heat for a couple minutes, then add canola oil to cover the bottom with a shallow pool. The high sides of the oven will help prevent splatters. Fry the patties two or three at a time over medium low heat, about four minutes per side. Drain and reserve the fried patties in a warm oven as you go. That's it. Badabing, badaboom.