Cooking Techniques and Kitchen Gadgets

Catastrophe struck the other day. My kitchen drain backed up into the bathtub. Unfortunately the last thing I had cooked and washed down the sink was beets. Do you know what a white bathtub filled with red beet juice and bits of floating beet looks like? Let’s just say what follows will NOT be a recipe involving beets.

I’m truly dangerous with power tools (even the Cuisinart is off limits for me), so I called the plumber. The guy who showed up looked like your typical plumber—clean cut, with a baseball hat and sturdy boots. He began snaking the kitchen pipe, and I went into the next room. Minutes later, I could hear emanating from under the kitchen sink: “Nothing you can do cause I’m stuck like glue to my guy, my guy.”Is he singing “My Guy”? “No handsome face could ever take the place of my guy, my gu-y-y-y.” Yup. He sure is. The rendition continued replete with the backup chorus.

Now, I’ve heard of The Singing Detective but not the singing plumber. I got to talking to him, and it turns out he’s more than a singing plumber. I learned that he really wants to write science fiction novels and that plumbing just pays the bills. That’s the thing about L.A. -- so many people here aren’t what they seem. You think the plumber is just the plumber, but he’s an aspiring writer. Or take my cable guy who told me that his real vocation is poker and that he had even appeared on ESPN in a championship poker series. Then there was the shuttle bus driver who animatedly described attending a Donald Trump seminar. He said driving allowed him to pursue his real career goal: real estate.

Spring has sprung! When it comes to weather, we Californian’s have it pretty darn good. Crisp mornings, sunny afternoons, and cool evenings reminds us that soon enough, we will be sporting the occasional sun dress, tank top, or skirt. My cooking is starting to reflect that.

Lean grilled meats, roasted salmon, and lots of organic, grass fed chicken keeps the calories and the carbs to a minimum. Introducing layers of flavors is the key to any good meal. Fresh salsas, marinades, sauces, and condiments help turn what could be a boring, weeknight meal into a flavorful, happy dish.

Homemade staples can always be found lining our refrigerator shelves; ketchup, salad dressings, pasta sauce, jams, fruit soda mixtures, and this teriyaki sauce.

It’s the perfect addition to simple, grilled chicken breast, Asian marinated skirt steak, and roasted salmon. Served with a side of oven baked brown rice and kale chips, no one leaves the table hungry!

Growing up in Galveston, Texas with parents who love good food gave me a million food memories. Chief among them are shrimp po-boys, fried oysters, endless Tex Mex and one little particular sandwich I’d always insist on grabbing from the Old Strand Emporium. Without giving too much of a history lesson about this "interesting" island off the gulf coast, Galveston was home to a booming port and bustling city during the end of the 19th century. While many things have come and gone, the Emporium is still there. Think high ceilings, Victorian-style general store with tons of candy. You can see why it was one of my favorite places to visit as a kid, but it wasn’t for the sweets or soda. It was for one particular sandwich that has been stuck in my head for over 30 years.

This sandwich-that-I-pine-for is like no other. Wrapped in foil and meant as a grab-and-go selection, it was a savory, salty spread layered between a fresh baguette. It was sweet, a bit hot, with a salami-esque and relish-style flavor that begged to be enjoyed with a cold Dr. Pepper (or Mr. Pibb, even better!) My mouth waters just thinking of it. I’ve asked just about every Galvestonian I know, including family members, but the response is usually the same: "Oh, I remember those sandwiches! Sure were good. I have no idea what it was."

When two of my dearest friends were launching new novels -- Hank Phillippi Ryan ("The Other Woman") and Lucy Burdette ("Death in Four Courses") -- I wanted to throw the best bash ever to celebrate.

Before I knew it I had a crowd of about 80 people coming to wish the authors well and pick up signed copies of the books.

The challenge -- after figuring out where to put everyone -- was to offer up delicious finger food and drinks without breaking the bank, and doing it in a way that I could manage myself with the help of a few stalwart friends at the party.

I kept telling myself: Keep it simple, affordable, and delicious!

The solution: An antipasto table

• Platters of meats and cheeses cut into bite sized pieces
• Platters of grilled marinated vegetables.
• A big basket of sliced french bread
• Two kinds of crostini -- thin slices of barbecued steak on horseradish cream with arugula; and basil-flavored goat cheese with roasted red peppers -- assembled in advance.
• Lots of cookies, baked that day.
• Prosecco and sparkling water, augmented with whatever guests are generous enough to bring.