Contest Rules

You still have a week left to enter the first That Means We Get Pie Giveaway!  I have two prize packs to hand out:


First Prize Pack
Sub Zero Ice Cream Hat
Sub Zero Ice Cream T-Shirt
$15 in Sub Zero Gift Certificates good for the new Murray store
One buy one/get one 50% off coupon

Second Prize Pack
Sub Zero Ice Cream T-Shirt
$10 in Sub Zero Gift Certificates good for the new Murray store
One buy one/get one 50% off coupon

Now how can you enter to win these prizes? I'm going to have a drawing in two weeks and there are four ways to enter.

1. Become a follower of the blog. On the right side of the screen, click on the Follow button and fill out the information. If you are already a follower, you already get one entry.

2. Find and Like the That Means We Get Pie on Facebook. Every new or existing Like will receive one entry.
3. Post a comment on the blog. I'd like to know if you've tried any of the recipes and if they've worked for you. If you post sometime in the next two weeks, you'll receive an entry into the drawing.
4. Invite someone to start following the blog here or on Facebook. If someone either starts following the blog or Likes it on Facebook and sends e-mail to thatmeanswegetpie@gmail.com to state you referred them, they will get and extra entry and you will get an extra entry.

I'll be counting up all the entries and awarding the prizes on May 31st. So until then, do all them there social media things to rack up entries and good luck to everyone.

Easy Teriyaki ... with or without veggies

As I worked my way through college, I worked in the mall in a little souvenir shop.  Not the most glamorous of jobs, but they actually paid commission on all the sales, so I could make an extra hundred or two every month.  Back then, it was half of the rent at the student apartments, so it was definitely worth it.

Working in the mall means eating dinner at the food court over and over again.  And while I really love it, there's only so many times a week you can eat Chick-Fia-A.  The chinese restaurant was always a little sketchy, the non-chain sandwich place was closed down twice for health violations, and the taco hut was heavy on the lettuce, light on the "meat".  I personally saw how many hours the Sbarro pizza sat on the counter, and I try to stay to stay away from McDonald's because my heart gets one of those bad hugs after eating the oversalted fries. 

So my other good option was Edo, the "Benihana of the Mall" (agreed, nowhere close to Benihana in quality, but pretty good). They'd cook up a little Teriyaki Chicken in front of my eyes, douse it in the teriyaki glaze and I'd cover it with the superhot sriachi sauce.  Yes, it'd clear out my sinuses, but it was really yummy.  Now that I have more of a real job, I don't have Edo just outside my door.  So I have to make my own when I get the urge.

I like to have the chicken marinade in the sauces before I cook it.  Now there are a lot of teriyaki sauces that could be used for this recipe.  I have to admit I'm partial to the Yoshida's, which you can buy in bulk at Costco.  I also like the Seal Sama sauce.  It was made by the former head chef of Ichiban Sushi, so you know it's going to be good.  And they even make a low sodium version of it as well. 

And there are really two ways to make this recipe; the long marinade method or the short marinade.  If you forget to make it the night before, you can marinade it for 30 minutes and it will turn out just fine.  A longer marinade will just have more of the sauce seep into the meat, which you'll notice when you slice into the chicken after in cooks.


Teryaki Chicken
Serves 4-6, depending on the amount of vegetables

Marinade
1 cup favorite teriyaki sauce
1 1/2 pounds of chicken or steak
3 cloves garlic, chopped fine or smashed flat
2 teaspoons ginger
1/2 teaspoon allspice
1/8 cup green onions
1/2 teaspoon red pepper flakes
(Spicy version, add 1-2 teaspoons of sambal oolek red garlic pepper sauce or sriachi)


Combine all of the marinade ingredients into a gallon ziploc back and slosh it around until throughly mixed.  Insert the chicken breasts or steak and move around until they are coated.  Close the ziploc and insert that bag into another ziploc bag and close (insurance against nasty spills in the fridge).  Let sit in the fridge anywhere from 30 minutes to 24 hours.  There are three recommended ways to cook the breasts.  If you can use the barbecue grill, grill over medium heat until the meat is thoroughly cooked.  You can also place them in a baking dish and cook them in a 350 degree oven until cooked to the proper doneness (about 20-25 minutes).  You could also cook them in the a skillet on the stovetop until cooked thoroughly.  Once they are done, slice the breasts into small sections and lay over a bed of rice.  Add a little more teriyaki sauce over it as you wish.

Now you can also add a few veggies.  You can steam some cabbage, broccoli and carrots and then add them as a side dish.  I personally like a few mushrooms and some squash and there are a couple ways to do it. 

Pan method - Place a large deep saute pan over medium high heat.  Slice the mushrooms as you would to cover a pizza.  Cut the zucchini and squash into small thin medallions.  Add the oil or butter to the pan, then place them into the pan.  Constantly stir for 3 minutes.  Drop the heat to medium and after 1 minute, add the teriyaki sauce and stir for 1 more minute.  Remove from the pan and add to the rest of the meal. 

Grilling method - Heat the BBQ to medium heat.  Place the mushrooms on skewers.  Slice the squashes lengthwise into either spears or long thin sections.  Baste all of the veggies with the teriyai sauce.  Lay the veggies on the grill grates and make sure to turn them every minute or so to prevent burning.  After 4-5 minutes, remove the veggies.  Slice the mushrooms and squashes into smaller bite-size pieces, or leave whole, your choice, then add to the rest of the meal.

Once again, if you like the spice, you can add sriachi sauce.  Another way to add some heat is to take a little teriyaki sauce, pour it into a cup, stir in a little sambal oolek asian hot sauce, heat in the microwave and pour that over the dish at the end.  This meal also turns into great leftovers for lunches the following day.  So make a little extra, nuke it in the microwave and have people ask you, "what are YOU having for lunch?"

Homemade pizza sauce for Mini-Pizza night!

So here's the truth behind the kitchen equipment posts....

I've been away from my kitchen for 5 weeks. Yes, five weeks. I got a great new job, but to be trained properly, I was sent to Stamford, CT for a full five weeks. They did bring me home for Easter, so I got to spend time with the family. And having a laptop on the road makes it easier to communicate, thanks to Google's video call feature. If you are ever on the road, try it out. It has very little lag time, it lets you see your loved ones instead of just hearing them on the phone... and it's FREE!!!!

The bad news; during that five weeks, I had no real access to my, or any, kitchen. For someone who likes to cook, that's a lifetime. Five weeks of eating out, five weeks of everything from fast food to "high dining", five weeks of continuous continental breakfasts. While some of it was really good, there are problems with eating out every day. First, you're eating many more calories than you normally do, which means you have to work out every day, just to maintain your current weight. I walked 24 miles in 9 days and GAINED a pound. It's just not fair. Second, you eat MUCH more salt than you're used to. I drank three quarts of water a day, just to flush the extra sodium out of my system and to combat the bloated feeling. Third, you are limited to what you can eat. There was a small food section at the local Target, but there wasn't a real grocery store within a two mile radius. So if you were craving something, you needed to plan out a trip to that real grocery store and find a way to keep the food fresh. We were lucky in the second stretch of the trip to have a fridge in the room, but you have no way to prepare what you really want to eat. So being home with a full kitchen at my disposal is a godsend. I appreciate it more than ever.

So while I was away from home and I have a multitude of time on my hands, I start brainstorming some food ideas. I literally came up with another 30 posts ideas for the blog, which will appear over the next year. But the one thing I wanted to do more than ever is to spend some quality time with the family.  It's amazing how much the little ones change in a month.  Sawyer's bigger and is playing soccer on the weekends.  Wyatt's speaking much more and has learned a number of new words.  So to spend some quality time with the kids, we did a little activity in the kitchen, Mini-pizza night.

This tradition began with my mom.  When dad would go out of town during hunting season, we'd normally go out to eat for dinner.  But once a hunting season, we'd create our own mini-pizzas.  Mom would pound out little pizza crusts and let us fill them with whatever toppings we wanted.  They could be just cheese, or they could be massively overflowing with whatever toppings we wished.  She'd pop them in the over and we'd snack on them as we'd watch a VHS tape on the front room TV.  It was great!

We've done this a few times at family gatherings as well, filling up over 4 dozen crusts and taking turns waiting for them to cook.  Now when there's 20+ people around, the whole process can take a while.  But when there's only 4 of us, we can cook them up in about 20 minutes.  The kids have a great time making them and they love to see their handiwork when they emerge from the oven. 

It's extremely easy to do, and you REALLY want the kids to be involved.  We use frozen roll dough to make the crust for convenience's sake, but if you want to use actual pizza dough, you can.  The pizza sauce can be just canned spaghetti sauce, you can make your own, or use my recipe for Pizza Sauce.  And as for toppings, anything goes.  Be creative.  Add anything you'd like.  Just prepare the topping ahead of time, place them in a bowl and let the kids dump on as much as you want. 

Pizza Sauce
Makes enough for 1 14" pizza, 12 mini pizzas or 4 calzones (with extra for dipping)

1 14 oz can crushed tomatoes

1 6 oz can tomato paste

2 tsp basil

1 tsp oregano

1 tsp Italian seasoning

2 cloves garlic, finely chopped

Combine all of the items in a small saucepan.  Stir, then heat until boiling.  Back off the heat to low and let it simmer for 15 minutes, stirring every so often some some of the liquid cooks out.  Remove from heat and spread onto pizza whenever you're ready.

Mini-Pizzas
Serves 4-6

12 frozen thaw and serve rolls
Your favorinte Spaghetti sauce or Pizza Sauce
Toppings of your choice (Pepperoni, mushrooms, olives, green peppers, onions, etc)
2 lbs grated mozzerella cheese

Thaw the rolls according to the instructions on the package.  Once raised take a roll, smash it flat and place on a cookie sheet that has been sprayed with non-sick spray.  Spread a layer of pizza sauce onto the crust, followed by a small sprinkling of cheese.  Add all the toppings you desire, followed by more cheese.  If you want to turn them int calzones, fold it over on itself and pinch the edges shut.  Fill the cookie sheet, allowing an inch of space between each pizza.  Place them in a 350 degree oven for 20 minutes or until the crust becomes golden brown. Serve while still warm.

This is a great activity to get your kids to enjoying cooking.  You can let them do every step of the process.  If they want to throw the crust in the air and spin it, let them... just make sure you thaw out a few extra rolls.  There's no right or wrong to it, just let them have a good time.

So try this out this week and have a great time with the family, especially if you haven't seen them for a long, long time.

Ribbon-cutting at Sub Zero Ice Cream - And YOU CAN WIN SOME PRIZES!

I was recently invited to attend the ribbon-cutting ceremony at the new Sub Zero Ice Cream at 5612 South 900 East in Murray.  I have to say this is my favorite ice cream place in the state.  My kids have loved the place since we went to the store in Jordan Landing.

It was a nice little ceremony, with Doug Snarr, the Mayor of Murray, helping owner Tyson cut thre ribbon.  This was followed by a short tour of the facility and FREE Ice cream for all!!!  YAY!

Now if you haven't been to a Sub Zero before, let me explain the concept.  It's a great new way to serve up a frozen treat, especially if you revel in your geeky side, like me.  Regular ice cream is frozen hours, days, even months before it is served.  This ice cream is flash frozen before your eyes.  First, you choose the type of ice cream base you would like.  There's a thick, creamy premium base, a custard base, a low-fat but very tasty base, and a couple of non-fat options, including a soy oy rice based mix.  So there are even lactose-free, gluten-free, and sugar free options as well. 

Once you've selected your base, add as many flavorings as you'd like.  My picture with ice cream at the top of the blog, I've mixed in Raspberry, white chocolate and a little bit of citric acid for tartness.  As you look at the giant displays (which are on large TV screens at the new location, very good idea for updates..), you'll see you have dozens of different options. 

And speaking of options, you're not done yet.  You move onto the next placard board and select your mix-ins.  I added chocolate flakes into mine.  But once again, dozens of options.  If you factor in every different ingredient, there are over 1 hextillion choices. 

But the flavors aren't the main attraction.  The draw is the way they freeze the ice cream.  Instead of a freezer, they use liquid nitrogen to flash freeze the concoctions.  Since it's -321 degrees below zero when it comes in contact with the cream, it freezes everything within seconds.  And the resulting mitrogen fog that pours over the edges as the cream solidifies and the nitrogen evaporates, the kids watch in amazement.  My two always try to get a front row seat and flail their hands through it.

A couple of stirs later, and you have instant and delicious ice cream.  My sons shared a chocolate peanut fudge mix and inhaled most of it. 

If you haven't been there before, definitely try it out.   It's great as a treat, especially as it gets warmer.

I received a bunch of Sub Zero swag for attending the ribbon-cutting, but I think I should share the love.  So I'm announcing the first (of many yet to come) contests on the That Means We Get Pie blog!  I have two prize packs to hand out:

First Prize Pack
Sub Zero Ice Cream Hat
Sub Zero Ice Cream T-Shirt
$15 in Sub Zero Gift Certificates good for the new Murray store
One buy one/get one 50% off coupon

Second Prize Pack
Sub Zero Ice Cream T-Shirt

$10 in Sub Zero Gift Certificates good for the new Murray store
One buy one/get one 50% off coupon

Now how can you enter to win these prizes?  I'm going to have a drawing in two weeks and there are four ways to enter.

1. Become a follower of the blog.  On the right side of the screen, click on the Follow button and fill out the information.  If you are already a follower, you already get one entry.

2.  Find and Like the That Means We Get Pie on Facebook.  Every new or existing Like will receive one entry.

3.  Post a comment on the blog.  I'd like to know if you've tried any of the recipes and if they've worked for you.  If you post sometime in the next two weeks, you'll receive an entry into the drawing.

4. Invite someone to start following the blog here or on Facebook.  If someone either starts following the blog or Likes it on Facebook and sends e-mail to thatmeanswegetpie@gmail.com to state you referred them, they will get and extra entry and you will get an extra entry.

I'll be counting up all the entries and awarding the prizes on May 31st.  So until then, do all them there social media things to rack up entries and good luck to everyone.

Cutting Boards - More Expensive is not always better

You generally have an idea of how good you are with a knife.  I have the experience slices on my fingertips to prove how much I've practiced.  But I haven't drawn blood in a long time, so I must be getting better.  I can slice, I can dice, I CAN make julienne fries.  And I think my skills are good enough to cut 99% of the way through a lemon without hitting the countertop... 99% of the time.  Liz has seen me do this and does not agree.  She has said, "Either you use a cutting board or when you nick my countertops, you are buying me some granite ones."

So.... I've invested in some cutting boards.  You really should use one whenever you're cutting anything more than one lemon.  Not only does it protect your countertops, but the food has less of a chance to slide around, and conversely, your hand has less of a chance of sliding under the blade. 

There are a number of types of cutting boards out there, and you can spend a LOT of money on them if you want, but you really don't need to.  You can get a couple basic boards that will do almost anything you want and not spend more than about $25.  But first, let's talk about what you SHOULDN'T buy

Marble, Granite or any other stone based cutting board

Sure, they can be really pretty.  No wonder they make them into countertops.  But there's a serious issue with any stone cutting board; they wear your knives down.  How?  Well the reason your knives are so sharp is that they are honed down to a fine edge,  The finer and straighter the edge, the sharper the knife will be and the easier the knife will slice through the food.  Cutting against a hard surface that doesn't have a little give means either the stone has to bend (not likely) or your knife edge will have to bend.  So slicing on stone will either cause the edge to flatten out or bend under the pressure, losing the fine edge you paid oh so much money to get.  If you lose that edge, your knife becomes dull, or worse, they are no longer straight.  Warped knives start catching on the food you try to cut.  This will cause you to push or pull too hard when you cut and if that happens, at some point you will slip and open up your hand, wrist, arm, or innocent bystander. Sure, they're attractive in your kitchen, but beyond a decoration, stone cutting boards really aren't a good tool.

Glass cutting boards

Ah yes, another hard, unforgiving surface.  Glass cutting boards have the same problem that stone cutting boards have.  They're hard enough that the knives will bend or warp over time.  So this $10 cutting board will ruin your $250 knife set in a very short period of time.

On top of that, you're dealing with glass and all the fun that comes along with it.  You drop something heavy on it and it'll shatter.  You drop it in the sink and you're fishing dagger-sized shard of glass out of the garbage disposal.  Drop in on the ground and it's sweeping with shoes on.  So if at all possible, avoid this option as well.

Wood cutting boards

Here's your old standby, and truthfully, they aren't all that bad.  The old style wooden cutting boards are pretty good to have in your kitchen.  Since they are wood, they are forgiving to your blades when you're slicing foods.  And with harder woods, the cuts you make in them almost heal themselves.  They all need to be cleaned thoroughly afterwards to prevent bacteria growth.  But remember that you get what you pay for when it comes to wood.  If you spend $10, you'll probably get one that falls apart. If you choose this route, make sure you spend enough to get one made from a good quality hardwood. 

Bamboo Cutting Boards

I personally own one of these.  If you're going to use a natural material cutting board, this would be my choice.  Why?  You have the advantages of wood without some of the disadvantages.  They're very durable and can take a lot of abuse.  It can handle constant chopping on it and has enough give so the knifes will keep their sharpness.  The price on these are getting more and more affordable.  The one listed to the left is less than $20 for the three-pack of boards.  And if you're environmentally conscious, bamboo is a fast growing grass, and therefore environmentally sustainable. 



Plastic Cutting Board

These can be good options.  You can cut on plastic all night long and have very little damage to your knives.  Most are relatively inexpensive.  And if you want to clean them, you can toss them in the dishwasher.  Some will survive a sterilizing setting, so they can be thoroughly cleaned.  You could also use bleach on these to clean them.  Now there are some studies out there that say bacteria can live in the cut marks of the board and can spread germs if you don't thoroughly clean them.  So make SURE you always clean them thoroughly and often.

Plastic Cutting Sheets

These are the other cutting boards I own.  And they're probably the most versatile cutting boards there are.  I know, they don't have the grandeur and class of the other ones, but hear me out.  First, they're extremely convenient.  They give you a large working space.  They are pliable and soft, so your knifes will not lose their edge.  When you're done with the preparation, just pick up the sheet, bend it in half, and pour the food directly into the pan or pot.  No spillage!  When you're done with one item, like chicken or beef, toss it in the sink and grab another, so there's no risk of cross contamination. And when you want to clean them, put them in the dishwasher to sterilize them.  Now sometimes they can warp in the hottest settings of the dishwasher, so be careful.  And best of all, they're CHEAP!  I bought this 5-pack at Bed Bath and Beyond for $8.  There are thicker ones you can get for about $3 a piece.  Either way, when they eventually wear out, (although the first one I bought 3 years ago is still perfectly functional), recycle them and buy a new one.

I personally own a set of bamboo cutting boards and a set of the plastic sheets.  I use the bamboo board for any vegetables and then use the plastic ones for any meat I need to prepare. 

Now you always have to worry about bacterial contamination with any cutting board.  No matter what it is, you need to make sure you keep it clean.  Now with plastic and glass, you can place them in the dishwasher.  But even then, some little bacteria can attempt to live in the cut marks in the board,  So for everything except wood, make sure you disinfect it with bleach.  As for wood,  make sure you clean the liquid and food residue off of it as soon as possible and then use some antibacterial cleaner to kill all the bad germs.  Also, sanding it down every so often can help remove areas for the little bugs to hide.  No matter what type you have, a clean cutting board should be a priority, unless you enjoy hours in your lavatories reading.

Remember, try to buy something that won't ruin your knives.  Don't spend hundreds of dollars when there are some great inexpensive alternatives out there.   And always CLEAN them thoroughly for your health's sake.

I promise to post a recipe next week.  I'll explain why the how-to posts have been appearing in 7 days.

Frying 101 - Basic Frying - Fried Shrimp

All-you-can-eat shrimp... Always a money loser for the restaurant when I arrive.  My stomach is a gaping bottomless maw that can only be filled by small crustaceans coated in buckets of cocktail sauce.  The wise table attendant will just start me off with a supersized portion and a couple cups of cocktail sauce.  Don't overload the first plate and... well, between that and refilling my water glass, you're gonna put a few more miles on those comfortable walking shoes, aren't you?

Now if you don't want to allow someone else to determine how many shrimpies you get, you can make them yourself.  Many people are afraid of frying, because of the mess, or the fear of a burn, or the fear of the oil smoking or catching fire, or you saw the Mythbusters episode where they demonstrated how an oil fireball can be created if a bunch of water is poured into hot oil.

Don't fear frying!  Taking a few precautions will prevent any of this from happening.  If you can buy a deep frying machine, it solves all of the problems by containing the oil, preventing spills, regulating the temperature and reducing the chance of the oil burning you.  But without one, you still can do it with a pan on the stovetop.  First, get a cooking grate.  It's a flat mesh circle that can be placed over the pan.  The oil will not splatter through the grate, but any steam created by the cooking food will slip through.  Second, use a good digital thermometer.  It will help you maintain the oil at a pretty constant temperature so the food cooks properly and doesn't begin to smoke.  Third, never fill the container more than 1/2 full of oil. When you add the food, the oil will bubble and rise, partially due to the cooking, but the food has to take up some room as well.  Keeping the container less than half full of oil will prevent spillage and any potential flames.

There's a lot of different coatings to use to fry things.  You can make a batter out of flour and a liquid, like water or beer, or you can create a tempura coating, or just coat them in flour. I have recipes for each, and I'll post each of the methods as part of the entire frying series.  As for the most successful and tasty method for shrimp, I've found using a three station setup works best, the same way I make the Stuffed Chicken Parmesan (find that recipe on this site).  I credit the method I use to Alton Brown.  Find his cookbook, I'm Just Here For The Food and read it.  Yes there are great recipes in there, but he also explains the science of it all extremely well.

Each stage has a purpose.  The first stage is a cornstarch coating.  It's not only the first level of protection for the food so it doesn't burn under the high heat of the oil, but it prepares the food for the next section, the wetworks.  I use an egg wash, which is part milk and part eggs beaten together, much like a french toast dredge.  It sticks to the food thanks to the cornstarch and prepares the surface of the food to hold onto the final layer. The third layer can be all sorts of starch or crumbly material.  In this recipe, I use bread crumbs.  If you want it to be more like fried chicken or breaded buffalo wings, (both coming soon), you can use flour with some spices and baking powder added.  Or even try crushed corn flakes or Rice Krispies for a different texture.  After coating it, you need to let the food rest a bit on a cooling rack.  Why?  Well, if you give it about 5 minutes, the egg wash will soak into the bread crumbs, which will seal the coating so it doesn't fall apart while it fries.  The coating of the food isn't just for taste, it's to protect the food from being scorched and mangled by the hot oil.  Nothing's worse than watching the batter floating in the oil and then biting into crispy meat that had no protection as it cooked.

Fried Shrimp

Serves 4

1 1/2 lbs uncooked shrimp, shells off and deveined
1/3 cup cornstarch
3 eggs
2 cups milk
2 cups breadcrumbs
1/4 teaspoon salt
Bottle of Oil, either Canola, Vegetable, or Olive Oil

Rinse all of the shrimp under cold water.  If you want, you can butterfly the shrimp by slicing them down the deveined area from tail to head.  Do not slice completely through the shrimp, just enough so the meat will spread out.   Pour enough oil into either a large wide saucepan or a high sided saute pan  or large saucepan until it is a little less than 1/2 the way up the sides.  Begin to heat it up to 350 degrees.  Place the cornstarch on a plate.  Pour the milk into a bowl, add the eggs and scramble the two together until combined.  Place the flour and salt on another plate and mix well. 

One at a time, complete all three stages of the battering process.  Coat the shrimp in cornstartch,shaking off the excess, then dunk the shrimp into the egg wash quickly until completely covered.  Next, cover the shrimp in the bread crumbs and then place it on the cooling rack. Let the shrimp rest on the rack for at least 5 minutes.  When the oil is hot and the shrimp has rested, begin cooking them in batches, being careful not to add too many shrimp that they are crowded in the pan.  Let them cook for 2-3 minutes until they begin to float and turn golden brown, then remove them to a cooling rack with paper towels and/or a cookie sheet underneath so the excess oil can drip off.  Serve with some cocktail sauce, sweet and sour sauce or hot mustard.

These shrimp can be eaten as a main course, or presented as a side dish or co-main dish to steak, chicken, or even Chinese food.

Make them, lots of them, eat as many as you can in the comfort of your own home.  That way, you do not rely on the wait staff to make sure always have enough, and you can slip into that overstuffed shrimp coma without having to drive home.