My son, Matthew, and I left for Binghamton, New York, today in order to spend some time with my dad, Frank, who has lung cancer and needs some help with paperwork. Airlines generally give you no food for free and hawk snack packs these days, so we tried our luck in the airport between connecting flights instead. In terms of the rip-off factor, Chi-town’s big dog of an airport is right up there. We had some kind of mass passing itself off as a sandwich at Wofgang Puck’s fast food stand and then a hot Angus beef hero at Quiznos. This was the only time I ever had latter’s grub, and it was not bad. These two items plus a couple drinks set us back $21 and change. After getting up at 3:30 a.m. Cali time and then dealing with a 3-hour delay in Chicago, getting our rental car in Syracuse and then driving the 70-odd miles south to Binghamton, we were bedraggled when we arrived at the Motel 6. Not too bedraggled, however, to miss the large diner on the same street, which we paid a visit to after some minor delousing. The Spot Diner on Front Street in Binghamton was welcoming when we rolled in around 10:00 p.m. Ah, the wonder of a diner menu! Pages and pages of comfort food not to be found in much of the SF Bay Area, and, when it is, it is gussied up and fussy and expensive. Although I knew this would be a difficult trip in terms of my father’s illness, it would at least allow us to eat at the same kind of diners we grew up with in Queens. Matthew happily ordered the yee-ro when we noticed it was Greek-run, and I summoned the roast chicken dinner. A half chicken, real mashers, corn and a biscuit — all covered with cream gravy. That was after the small Greek salad and cup of Yankee bean soup. All this for under $10. While the Spot in no way measures up to greats like the Neptune, Bel-Aire and Keystone in Astoria, Queens, it was pretty good. We fell into bed full and exhausted. Incidentally, the Motel 6 in Binghamton is great. The rooms are every bit as nice as the pricier chains, and this one is fairly new so it is very clean. Big rooms and not tacky or seedy at all.
Author Archives: Renate Valencia
BBQ in El Cerrito
We made an all-American BBQ today with hot dogs and coleslaw, which is what Jon and Matt were craving. We bought the good hot dogs — the ones with a natural casing that snap when you bite into them. Be sure to toast the buns on the grill for a minute or so, which really makes a difference. Serve heated sauerkraut and yellow mustard with the dogs and you’ll send yourself back in time — before BBQs served tri-tip or portabellos.
Some of the best times I had with my own parents in the 1960’s and 1970’s involved grilling inexpensive steaks and then drowning them in ketchup. It’s just what you did back then. You didn’t need to have ahi tuna on the grill to have a good time. Please don’t send me email to tell me that “grilling” and “BBQing” are different – I know, I know! I’m using a term in common usage, i.e., “We’re having a BBQ today!”
Not crazy about chug half and half
For some reason, chug dairy bottles have been ticking me off for the past few days. When I first saw them, I thought, “Great! If you drop it, nothing will spill.” Is it just me, or do these things drip all over in the afterpour? It also gets all gummy around the threads of the bottle where excess product hangs out. Then when you twist off the top the next time, all that dried gunk flakes off on your countertop. The form is nice but the function leaves something to be desired. I hate those kinds of “improvements!”
Chicken mole
I threw together a chicken mole the other day, loosely using a barbequed ribs recipe passed along to us in cooking school. The base recipe produces a dark, sweet-hot result that needs only a bit of tweaking to turn out something most people familiar with mole would recognize. Check out the recipe and see what you think. I made some cornbread to go with it. Though using a cast iron skillet yields an excellent product, it is also nice to use an earthenware dish. It looks good when you serve it, too, if you are willing to give up some of the crunchy goodness.
Chicken Mole
Place the following, quantities to taste, in a large bowl or other receptacle that is hand-blender friendly, meaning deep enough not to splatter sauce when you turn on the juice:
Cilantro, stems and all, rough cut
Green onions (scallions to you, East Coast), rough cut
Parsley, stems and all, rough cut
Garlic, chopped
Soy sauce
Black bean paste
Chili paste
Dijon mustard
Maple syrup
Chilis in adobo sauce (careful – this canned product is HOT)
Dried chilis (I use an assortment – whatever I have on hand)
Orange juice
Dried figs, rough cut*
Apple cider vinegar
Unsweetened cocoa powder*
Lemon rind
Garlic powder
Onion powder
Cumin (ground or seeds)
Thyme (dried, ground is fine)
Marjoram (dried, ground is fine)
Mustard powder
Using a hand blender, bring mass to sauce consistency. There should be some substance left – but no big chunks. Add water if you need to but do not allow the sauce to become runny. Rub sauce onto and into a whole chicken and roast. I like to use a cazuela. You can use chicken pieces, if you prefer.
Omit the figs and cocoa and use pork butt to make fabulous carnitas. Just be sure to slow-roast the meat in a heavy pan and press a sheet of foil on top – but do not seal the pan. Remove the foil for the last hour of cooking.