Happy Father’s Day to the Grill-Meister

The Grill-Meister is a great Dad to his son and Bonus Dad to mine.

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On one of many trips to Breckenridge

While Dad was alive, he and the Grill-Meister “got on like a house afire.”

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Enjoying a laugh with Dad at a birthday party in Galveston a few years ago; both of them working on a Hemingway look (Dad was winning)

He takes great care of his elderly parents.

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At his parents’ house demonstrating the pasta machine they gave him for Christmas

He’s fun, thoughtful and resourceful. And great at grilling!

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The Grill-Meister is relaxing (left side of photo) while the grill heats up

Happy Father’s Day, Grill-Meister! We all love you.

© 2018 Glover Gardens

 

Haiku for My Dad — Glover Gardens

I’m reblogging this post from Father’s Day last year with a haiku for my Dad. He loved it, and died 3 days later.

I miss him, on this first Father’s Day without him.

But I am perfectly at peace knowing that he knew how much I loved him.

A simple little Father’s Day haiku from a grateful daughter.

via Haiku for My Dad — Glover Gardens

Citrus and Tequila-Glazed Chicken Thighs

bon-app-cover-julyAs the weather gets hotter, we do more and more grilling here at Glover Gardens.  I’m really happy with the on-the-grill recipe I’m sharing with you today, a citrusy and piquant take on the ever-moist chicken thigh. It’s the product of a decades-long subscription to Bon Appétit. That venerable magazine and I have been friends for a long, long time.

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Photo from Bon Appétit by Con Poulos

In August of 2007, the Tequila-Glazed Chicken with Jalapeño recipe caught my fancy. I made it for years, adjusting this and that, playing with the spices, making it hotter, making it mine. Yum!

Then Bon Appétit’s 2013 recipe for Citrus-Marinated Chicken Thighs came out, looking like it was from another page of the same playbook. Of course it was also delicious.

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Photo from Bon Appétit by Hirsheimer & Hamilton

The methods were different, though. The first recipe benefits from a dry rub for a few hours and then gets a glaze on the grill, and the second soaks in an “aggressively seasoned” marinade before being broiled.

But I wanted it all – the seasonings, the marinade, and the glaze. The best of both. So I played around with the ingredients and the concepts, and here’s the result. I think you’ll like it. There’s a long list of ingredients, but this is a really easy recipe.

Oh, and since the grill is already hot, sometimes I like to go one step further and throw on some pineapple and peppers for an easy side dish. I’ve included the instructions for that, too.

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Throw on some pineapple after the chicken thighs
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I was too generous with the garnishes and you can’t really see the chicken, but that’s ok because we love our garnishes here at Glover Gardens: Just Gotta Garnish

Citrus and Tequila-Glazed Chicken Thighs

Serves 6-8

Ingredients

  • 1 bunch cilantro, long/leafless part of stems removed (about 1 1/2 cups, loosely packed)
  • 5-6 whole cloves of garlic, peeled
  • 1 serrano pepper, stem removed, cut in half and seeded
  • 1 tbsp cumin
  • 1 tsp nutmeg
  • 1 tsp red pepper flakes
  • 2 tbsp coarse sea salt
  • 2 cups juice: a combination of orange, pineapple, lemon or lime – I primarily use orange and pineapple
  • 1/2 cup tequila (omit if you don’t cook with liquor and increase the juice)
  • 1/4 cup olive oil
  • 4-5 lbs. of chicken thighs, skin on
  • 1/2 cup honey
  • 1/2 tsp cayenne

Optional garnishes: cilantro, sliced jalapeños, sliced green onions

Cooking Instructions

Combine the cilantro, garlic and serrano pepper in a food processor and process until they are finely ground. Add the cumin, nutmeg, red pepper flakes and sea salt and pulse again until combined. Pour in the juice, tequila and olive oil and mix again until blended.

Reserve and refrigerate 1 cup of the marinade, which will be used for the glaze later, or 1 1/2 cups if you’re planning to make the grilled pineapple and peppers side dish. Split the chicken thighs between two large food-safe resealable bags and distribute the remaining marinade on the chicken. Squeeze the air out of the bags and seal them, turning to ensure that the marinade covers all of the chicken pieces. Place in the refrigerator and marinate for 2-6 hours, turning the bags at least once.

Prepare the glaze by combining the honey and cayenne with 1 cup of the reserved marinade mixture in a small nonstick saucepan and bring to a boil. Stir and lower the heat to medium-high, keeping the glaze at a simmer until it thickens (about 5-7 minutes).

Remove the chicken from the marinade and place in a dish or cookie sheet. Preheat the grill to medium-high. Place the chicken on the grill and cook for about ten minutes, then turn and brush with the glaze on the cooked side. Turn again and add glaze to the first side. Continue grilling until the chicken is done to your liking, about 165° in the thickest part. Remove to a clean platter and either spoon on the reserved glaze, or serve it separately. Throw on the optional garnishes and serve.

Grilled Pineapple and Peppers

Ingredients

  • A mixture of sliced pineapple and bell and/or poblano peppers
  • 1/2 cup reserved marinade

Cooking Instructions

When you’re ready to grill the chicken, arrange the pineapple and peppers in a pie plate and drizzle with the marinade. Grill them after you cook the chicken until you have a nice char on each side. Serve with the chicken.

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Gathering the ingredients ahead of time makes everything go faster
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Grind up the cilantro, garlic and serrano first, then add the spices
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Now with the tequila, juice and oil
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Divide the chicken in plastic bags and split the remaining marinade between them (after reserving 1 cup for the glaze)
Chicken Marinading
Seal the bags and turn them to distribute the marinade evenly
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Add the honey to 1 cup of the reserved marinade
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Bring to a boil and simmer until thickened
Chicken Ready for Grilling
Chicken ready for grilling; it benefits so much from the soak in that spicy, tequila-laced marinade
Pineapple and Peppers Ready for the Grill
Pineapple and peppers make a quick side dish and taste great with the marinade, too
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Ready for grilling
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Getting a nice char on the chicken
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Have a clean platter ready for the finished product; this Glover Gardens dish was a Christmas gift from our newlyweds, The Girl Who is Always Hungry and The Best Eater
Garnishes
Glover Gardens is all about the garnish
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My food styling was lacking in my hurry to get to the eating and my picture is out of focus, but this sure was a tasty meal!

© 2018 Glover Gardens

The Jazzy Sounds of Summer at Glover Gardens

The summer months bring a welcome flurry of sound to Glover Gardens. Our Musical Millennial is home from the University of Texas where he’s studying Jazz Composition, and is busy writing, playing, recording and mixing new tunes. Other young musicians who are home for the summer drop in late at night and carry their instruments upstairs to the cluttered lair where the keyboards, amps and computers wait to come alive.

I love it.

Music, laughter and earnest debate about how to ramp up and tweak their collaborative creations drift downstairs to the Grill-Meister and me, and I know that all is right with the world.

Here’s the newest offering, Familiar Territory.  It was written by another musical millennial, one of my son’s frequent recording and playing partners. It’s posted in my son’s Bandcamp site where you can download it for just $1 or stream it for free. (I have a bet with him about how many purchases this post might stimulate from loyal Glover Gardens followers, but hey, no pressure!)

It’s a fun tune to listen to, and was obviously fun to record.

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Thomas Wenglinski and Joel White

Watch this space! These two are planning to write and record enough new material for an album before heading back to their respective colleges. And there’s an upcoming gig at Cezanne in Houston on July 14, for any of you locals that want to hear them live.

© 2018 Glover Gardens

(cover photo © Mallory Frenza)

I didn’t know you, Anthony Bourdain.

I didn’t know you, Anthony Bourdain.

But you made a difference to me.

Your book, Kitchen Confidential, made me laugh out loud. Its relentless and brutal honesty also gave me complete certainty that I made the right choice by not going into the business of food and letting cooking for others remain a beloved hobby.

Your curiosity and wanderlust were inspiring. The world is a big, wonderful and fabulously interesting place, and your intense hunger for knowledge and new experiences tantalized and nourished me, along with so many others.

The headlong-headstrong way you embraced – and even exalted – peasant and street food helped me to embrace and exalt some of the more humble food in my own family’s background.

I didn’t know you, Anthony Bourdain.

But I’ve struggled with your death.

I’ve been silent for a few days trying to process it.

My brother made the same choice you did, Anthony. He took his own life.

I’ve been silent – and not-silent – for almost five years trying to process it.

There’s an army of people out there just like me who are struggling with your death from a duality of emotions.

There’s the sense of loss from the abrupt ending of your huge contribution to the canons of travel, food and cultural understanding, and a reluctant but absolutely unavoidable comparison to our own unwelcome experiences with the savage, raw, rollercoaster aftermath of suicide.

We mourn you with already-broken hearts, Anthony. There’s a seat at the table that shouldn’t be empty yet.

We cringe and weep for your loved ones, who will struggle for years to understand.

We wish it was different. We know it will never be the same.

I didn’t know you, Anthony Bourdain.

I wish I had.

You made a difference to me. To many.

Today I join the chorus of voices, each mourning your death and celebrating your life in their own way.

Your egalitarian outlook, voracious appetite and adventurous spirit made the world’s menu so much bigger for so many.

Thank you for that, Anthony. I hope you’ve found peace. I hope my brother has found peace. I pray that your family and loved ones will someday find peace and acceptance.

It takes a long, long time.


And for anyone else out there who has read this far and struggles with depression and hopelessness like Anthony, my brother, and so many others, below is a repeat of a ragged little poem I wrote, a plea for you to reach out. The original post is here: My Brother’s Suicide: Out of the Darkness and Into the Light.

 

A Suicide Prevention Poem: Out of the Darkness and Into the Light

please hear my plea

if you are out there somewhere

in the dark

considering taking control of your life

by taking your life

please tell someone

just one person

let one person know

that you are at risk

in the dark

and sad

and feeling alone and desperate and unloved

please hear my plea

know that the people who have always loved you

still do

always will

know that your current situation

in the dark

doesn’t have to be

your permanent situation

there’s no death sentence for mistakes or regret

unless you pass it on yourself

please hear my plea

reach out to the light

please tell someone

just one person

let one person know

that you are at risk

in the dark

and sad

and feeling alone and desperate and unloved

you’ll never know

unless you reach out

that you can live in the light again

we’ll never know we can help

unless you tell someone

just one person

let one person know

we’ll never know

that we could have been

the light in your darkness

please hear my plea:

you matter to someone

he mattered to me

© 2018 Glover Gardens

Haiku Therapy: Paris Pre-flight Feelings

Haiku #1

excitement and dread ~
my two constant companions
on overseas flights

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The view from my window

Sitting in my window seat in Premium Economy (no irony in that term!), I’m excited to be headed back to Paris but feeling a bit loathsome about the weather. Half of the passengers are on the plane and the rest are waiting at the gate here at Dulles International Airport, because lightning strikes have halted the boarding process. Sheesh!

Haiku #2

I love air travel ~
but it’s the being there part,
not the getting there

Once the getting there is done, I promise you lots of peppy Paris posts with pics! ‘Til then, please send good air travel juju, and check out these other Paris-based posts (if you just can’t wait): click here.

A Word about Haiku Therapy

I always write haiku when I’m waiting in line or stressed – you should try it! I call it Haiku Therapy. It passes the time and reduces the dread, and has gotten me into a lot of great conversations with “all y’all” haiku lovers out there.


Postlogue

A week later, after a successful (and super-busy!) trip, I’m just now seeing some of the comments and realizing that this post had a cliff-hanger ending with no resolution. Sorry about that! And thanks for the good juju…

The overnight flight was fine after a rocky start and we arrived in Paris in one of the most beautiful sunny days ever. And since the only way to conquer the jet lag and get onto local time quickly is to power through it and walk, walk, walk, that’s exactly what we did. To close out this tale, here’s a photo of the Eiffel Tower from the gardens in front of the Musée de l’Armée, where Napoleon is buried.

 

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More to come.

 

© 2018 Glover Gardens

Haiku: The Road to…

Some sights inspire, and must be captured. With the camera and the pen.  On Elkhorn Road headed North toward Como, CO and headed straight for a mountain range, the tired and weather-beaten old asphalt is framed in spring by spunky yellow wildflowers. It’s breathtaking.

The Grill-Meister went out of his way to help me get this photo, waiting patiently until there were no cars, giving me advice on the angle, etc. It’s an imperfect representation of what we saw, but…can you feel yourself being pulled toward a bright and unexpected future, on this road lined with bright yellow wildflowers?

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Anything could be possible up ahead. Anything.

Haiku: The Road to…

the yellow road to
endless possibilities –
what lies ahead?

© 2018 Glover Gardens