What do you do on a gorgeous spring afternoon in Deep Ellum, Texas? With energy pulsating through my body, a challenge was in order. Could I walk to Fair Park (three miles round trip)? The longest walk to date since the heart attack was about a mile… 

Well, I made it unscathed. Knock on wood!!!

Here’s some neighborhood landmarks (both old and new) from my adventure.

    Sons of Herman Hall…most unlikely live music venue.

Also serves as a community center teaching dance and sponsoring “world cuisine” dinners.

Morgan Office Complex…built 1904. Three stories with loft-style offices.

Love it!!! Renovation instead of Destruction…

      Hand-painted mural @ a new Jazz Club in Exposition Park

World famous “Deep Ellum Water Tower” (OK, maybe not world famous)

Hummus

This international dip can be found in many Mediterranean countries: Turkey…Israel…Lebanon…Morocco. It’s a fantastic appetizer served with pita bread or any middle-eastern flatbread.

Equiptment

Blender or Food Processor

Ingredients

(2) 14oz. cans of Chickpeas (Garbanzo beans), drained

1/4 cup Tahini paste (sesame seed)

(2) garlic gloves pealed

1/2 lemon or to taste

(2) Tbsp Extra Virgin Olive Oil 

Salt to taste

Instructions

Combine Chickpeas, Garlic, Tahini, Lemon Juice, Olive Oil and salt.

Process to a smooth paste.

Taste… correct for lemon juice and salt

Drizzle with Olive Oil (optional)

Serve with flatbread

Note: This is a basic recipe… feel free to add herbs or chili flakes

Wild Mushroom Risotto

• 1 + 1/4 Cup Carnaroli Rice*
• 1/2 Ounce Dried Porcini Mushrooms
• 1 Lb Assorted Wild Mushrooms**
• 1 Each Yellow Onion, peeled and halved
• 1 Clove Garlic, minced
• 1/2 Tsp Fresh Thyme
• 1 Tbl Extra Virgin Olive Oil
• 1 Tbl Butter
• 3 Cups Mushroom Stock *** Recipe to follow
• 1/4 Cup White Wine (optional)
• 1/4 Cup Parmigiano Reggiano Cheese, grated

*If Cararoli Rice isn’t available, Arborio is acceptable

 ** Chanterelle, Shitake, Oyster, Hen of the Woods and Crimini are a great choice. If these mushrooms aren’t available, don’t let that stop you. Use White Button mushrooms instead, the risotto will still be delicious!

*** Canned Low Sodium Chicken or Vegetable Stock can be substituted, but make sure you add the reserved mushroom soaking liquid (remember it’s pure mushroom essence).

Mushroom Essence 

Place dried porcini mushrooms in a bowl, cover with warm water for 15-20 minutes until they’re re-hydrated. Remove them, squeezing the excess water back into the bowl. Do not discard water… that is pure mushroom essence! Coarsely chop dried porcini mushrooms. If making mushroom stock, place reserved mushroom liquid in a sauce pan along with half the onion, a bay leaf, a few black peppercorns and enough water to make 3 cups. Bring to a boil, reduce heat and allow to simmer for 15 minutes. Remove stock, keep warm.

For Risotto

Heat Olive oil a a heavy high-sided pan over medium heat. Dice remaining onion, add to pan, allow to cook slowly, stirring occasionally until translucent, about 5 minutes. Add garlic, thyme and mushrooms (wild mushrooms and porcini), saute vegetables until mushrooms loose their liquid, about 8 minutes. Add rice, stirring constantly until the grains are coated with oil and beginning to turn opaque. (Tip: you’ll see a tiny dot in the center of the grain of rice) At this point, add wine, if using, and reduce to about 1 tablespoon. Begin ladling in the stock, just barely covering the other ingredients. Raise the heat to medium high, and stir until you can see the bottom of the pan. Continue to add stock slowly, letting the rice absorb the liquid, stirring constantly, creating a creamy consistency, until the rice is al dente (toothsome) about 15-18 minutes. The grains of rice should be separated and the risotto should flow like ” lava from a volcano”.

Mantacare

This is the critical step in making an authentic Wild Mushroom Risotto. Remove the pan from the heat, add the butter and cheese, stir to meld all the flavors, add salt and pepper to taste. Serve immediately…

“Risotto waits for no one”

Mangia Bene!!!

Exotic Roast Chicken

Basic Roast Chicken…I don’t think so!!!

Equipment

Stainless Steel Roasting Pan

Kitchen Twine 

Ingredients

• 3 1/2 lb. free-range Whole Chicken
• (1) small Onion, halved
• (1) Lemon, halved
• (1) Head of garlic, cut horizontally in half
• Curry powder, Paprika, Cumin, Coriander, Salt, Black Pepper
• Olive Oil

For Chicken

Preheat Oven to 400 degrees…

Combine spices in a stainless steel bowl, mix well.

Clean Chicken under running cold water…pat dry 

Place onion, lemon and garlic in chicken’s cavity

Truss chicken simply… Pull legs together and cross, using kitchen twine, tie securely

Rub spice mixture, thoroughly, all over whole chicken

Place in roasting pan, breast-side down…drizzle with Olive Oil

Roast for 20 minutes at 400 degrees

Remove… turn breast side up…baste…roast 10-15 more minutes.

Take Chicken from oven…let rest at least 10 minutes

Remove tussing string and vegetables in cavity

Carve into 8 pieces (Legs, Thighs, cut Breast in half)

Serve… drizzle pan juices over!

September 1st, 2011

       The reasoning was simple and straightforward… move closer to Parkland Hospital, establish a Dallas county address, an ability to qualify for Parkland Plus (Healthcare) and a better quality of life. After the episodes of February through June of 2011, a heart attack (totally out of nowhere) and several additional stays in the hospital…it was time for a change. My studio at Broadstone Ambrose allows me to rehabilitate and meet my medical obligations at Parkland—-with the added bonus of living in a vibrant community trying to re-invent itself!!!

(Note to self: Look in the Mirror)

Deep Ellum, Texas