Substitutions When Needed

 

      I love to cook, but do not consider myself a chef.  It is a labor of love.  I am definitely anal retentive when it comes to menu planning, but nothing is more satisfying that making a dish my wife loves.  This is not to say I have not made my share of enormous blunder meals as well.  

      Sometimes however when I substitute meals in the rotation, I also forget to check out ingredients for now or later on.  This is especially true when it comes to herbs and spices.  Once I didn't have eggs so didn't add one for my cornbread recipe.  I did not realize the rising purpose of the egg and as such made a HEAVY IRONHORSE CORNBREAD.  I do carry a pretty impressive array of herbs/spices not only in the house, but in the RV when we travel.  But every once in a while, emergencies do arise.  

Allspice (1 teaspoon): You can substitute with 1/2 teaspoon cinnamon and 1/2 teaspoon ground cloves, or 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.

Apple Pie Spice (1 teaspoon): Substitute with 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg, or 1 teaspoon cinnamon plus 1/8 teaspoon ground nutmeg, or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon cardamom, or 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and 1/8 teaspoon ground cardamom.

Cloves: Substitute with allspice, cinnamon, or nutmeg.

Cumin: Substitute with chili powder.

Garlic (1 clove fresh): Substitute with 1/8 teaspoon garlic powder or 3/4 teaspoon minced garlic from a jar or 1/2 teaspoon garlic salt or 1/2 teaspoon garlic juice or 1 teaspoon garlic paste.

Ginger Root (grated fresh) (1/2 teaspoon): Substitute with 1/4 teaspoon of ground ginger.

Herbs, Dried Leaf (1 teaspoon): Substitute with 1/4 teaspoon powdered herbs.

Italian Seasoning (2 tablespoons): Substitute with 1/2 teaspoon each of basil, oregano, marjoram, rosemary, sage, and thyme.

Leeks (1/2 cup): Substitute with 1/2 cup of onions, green onions, or shallots.

Onion Powder (1 teaspoon): Substitute with 1 tablespoon of instant minced onions.

Oregano: Substitute with thyme, basil, or marjoram.

Parsley (1 tablespoon fresh, chopped): Substitute with 1/2 teaspoon dried parsley flakes.

Hot Pepper Flakes (1 teaspoon): Substitute with 1/2 teaspoon cayenne.

Poultry Seasoning (1 teaspoon): Substitute with 3/4 teaspoon sage and 1/4 teaspoon ground thyme.

Pumpkin Pie Spice (1 teaspoon): Substitute with 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice, 1/8 teaspoon ground nutmeg, or 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground mace, 1/8 teaspoon ground ginger, and 1/8 teaspoon ground cloves.

Red Pepper: Substitute with black pepper or a dash of bottled hot pepper sauce.

Rosemary: Substitute with thyme, tarragon, or savory.

Sage: Substitute with poultry seasoning, savory, marjoram, or rosemary.

Seasoned Salt (4 teaspoons): Substitute with 2 teaspoon salt, 1/2 teaspoon sage, 1/2 teaspoon parsley flakes, 1/2 teaspoon onion powder, 1/4 teaspoon marjoram, and 1/4 teaspoon paprika.

Savory: Substitute with thyme, marjoram, or sage.

Sesame Seeds (1 tablespoon): Substitute with 1 tablespoon of finely chopped blanched almonds.

Table Salt (1 tablespoon): Substitute with 1 1/2 tablespoons kosher salt.

Tarragon: Substitute with chervil, fennel seeds, or aniseed.

Thyme: Substitute with basil, marjoram, oregano, or savory.

Turmeric (1 teaspoon): Substitute with 1 teaspoon of dry mustard.

On Ratios: Dried herbs are more potent, generally requiring a 1:3 ratio (1 tablespoon fresh to 1 teaspoon dried).

Fresh vs. Dried: While some argue for avoiding substitutions when possible, others suggest using dried for hardy herbs (rosemary, thyme) and fresh for delicate ones (basil, parsley).

Timing: Add dried herbs early to infuse flavor; add fresh herbs at the end to preserve aroma.

Flexibility: Don't be afraid to experiment with swaps, such as yogurt for sour cream or different fruits, as these changes can lead to new favorite dishes.  Cream Cheese is a great thickening agent.  

      As far as cheeses, when preparing Mexican cuisine and it calls for Cotija, you can use FETA.  Both are equally consistent and salty.  

      I have no answers for meat substitutions.  Ground pork will never work for beef rib eye or even crab.... DUH.  

      I have used many of these on a emergency basis but always try to stay stocked.  However, we all know how that goes.  

“Cooking is a subject you can never know enough about. There is always something new to discover.” 

 Bobby Flay

Even God has a tough task helping us heal from heartbreak.

 

      "Place of Tomorrow Seen Clearly" is the translation of the Menominee word for the town of Waupaca, Wisconsin.   I have known Mark Zepplin for 52 years, dating back to our days stationed together at Malmstrom AFB, MT in 1974.  We were both members of the 341st Comm Squadron East Team, traveling throughout Eastern Montana servicing Minutemen ICBM Launch Control Facility Communications.  We were part of a tight group of young airmen.  We drove thousands of miles each year during all kinds of weather.  

      We were all good friends, in fact 4 of us still keep in contact.  Mark and I bonded very quickly.  Mark, Mike Knutson, Steve Bethel and I were, and always have been close friends.  I was stationed overseas shortly thereafter while Mark, Steve, and Mike finished out their 4 years and left the Air Force pursuing their own career goals at home in Wisconsin or Virginia. Mark became a very successful upholsterer with subsequent work in tile and masonry.  His craftsmanship has always been well known throughout Wisconsin and the Midwest, resulting in several awards.  He did the hearth for our fireplace as well as a commemorative MSU Spartan Tile Plaque for me.  For him it was truly a labor of love.  Recently we had our names inscribed on the Montana Veterans Memorial in Great Falls.  

 

      We kept in touch, sometimes over long periods, but always made the effort to get together when we could.  Part of our move from Oklahoma to Michigan in 1997 was to be closer again.  We have always shared our concerns and feelings, and although not always agreeing, it didn’t seem to matter.  It was about this time that as we aged, we began to realize our deeper, serious feelings of kinship and respect for each other.  Age does this.

 

      Over the years we have both enjoyed many visits to Michigan or Wisconsin.  Mark bought property in Montana, and we also visited there to share the experience.  He was always in love with Montana.  We were both avid rockhounds.  He turned me on to my first tumbler, my first rock saw, and even did some custom cutting for me.  In fact, he has done many projects requiring fabrication, tile work, and woodwork for me.  

     Part of Barb's retirement present in 2013 were tickets to a Green Bay Packers game in December, so we invited Mark and his wife, Robyn along to share the day, tailgating on the Frozen Tundra.

      As much as ever-changing politics seem to poison the dynamics of many relationships, Mark and I worked hard to keep our respective beliefs as well as friendship intact.  I always believed we'd both be there to share in each other's lives, both good and not so good.  

      About 3 years ago Mark began to have health issues, as we all do with age.  A liver transplant due to genetic issues, colon cancer w/ostomy, but in the end the cancer came back.  In fact, it had spread.  He underwent more rounds of chemo beginning late October 25' thru June '26.  The news hit Barb and I very hard.  It just didn’t seem possible.  I have been to more funerals than weddings as I have aged but didn’t see this coming.  We're always aware of the grim realization that our parents will pass, but this I was not ready for.         Even God has a tough task helping us heal from heartbreak.  I felt his pain throughout the journey.  PET Scans in early February 26' showed some improvement that could extend his prognosis through late July.  But a scan in late May showed the inevitable, slow decline.  Mark just wanted to see summer at his home along the Crystal River.  He had several additional visits to the hospital for collateral issues, but still side effects of the cancer and chemo persisted.    

      Throughout we talked every few days.  He always kept an upbeat attitude, keeping his family and friends close.  He has always been my brother from another mother; my closest, dearest friend.  Mark is the finest man I have ever known.  I never knew him to have a single enemy.  I will always wonder whether he has any idea just how many lives he has affected.  People have always been drawn to him.  After our last visit in February, Mark had begun to decline.  Lost weight, pain, and walking with a cane, for me it was difficult to accept.  On our departure we looked each other in the eye and hugged one last time, in fact two very long hugs.......it was the hardest moment of my life.  I could not contain my tears for hours.  Afterwards Mark was in and out of the hospital frequently with the failing organ symptoms associated with the late stages of cancer.  He finally was allowed to return to his home on the river, 3 days before it all came to pass.  We laid Mark to rest on July 7th with a full military honor guard in the Wisconsin Veterans Memorial Cemetery.  With full tears I saluted him during 'Taps'.  Rest easy, my friend.  I'll see you in Valhalla.

      Our friends are forever.  I can't imagine my life with you no longer in it.  Your memory will always have a place in my heart.  Today a part of me dies as well.  I will mourn you until we meet again, my brother.  I refuse to say "Goodbye". 

"Aim High... Fly-Fight-Win"

"The dynamics that are required to make any relationship work; just keep putting your love out there"

Jack Canfield

      

Quack Attack

 

            

      Another meat we enjoy.  It is known for its rich, succulent, and crispy qualities.  Most notably used in Chinese or French cuisines.  We have roasted duck several times and even tried smoked duck breast pastrami.  This time the whole bird will be smoked.  Recipes vary, but around one central theme, conserve the moisture.  It is a very oily bird, but you should salt the bird thoroughly inside and out and place in the fridge overnight beforehand to retain moisture.  Basting can either be maple or orange/maple.  This time I went with orange/maple.  The choice of smoking wood should be fruity, usually either apple or maple.  I went with a mix of maple/cherry.  This is our America 250 July 4th BBQ. 

1 5-pound duck neck and giblets removed

⅓ cup Kosher salt

1 orange, halved

Basting Liquid

1/2 cup maple syrup

1/2 cup orange juice

      Dry brine the duck. Pierce the skin all over the duck (not into the meat) using the sharp end of a skewer or your thermometer probe, or slice thinly with a knife. Sprinkle the duck with Kosher salt all over the skin. Place the duck in a shallow pan and into the refrigerator for 15 hours.

      Preheat the smoker. Preheat your smoker to 275 degrees F using maple wood.

      Smoke and baste the duck. Remove the duck from the refrigerator and brush off excess salt. Pat the skin of the duck completely dry. Fill the cavity of the duck with the orange halves. Place the duck directly on the smoker, close the lid, and smoke for about 4 hours, or until the internal temperature of the duck reaches 160 degrees F. Baste the duck with the basting liquid after it comes out of the smoker.

      When your duck has reached an internal temperature of 160 degrees F, transfer it to the oven (on broil) and broil for 2-3 minutes to finish rendering the fat and to crisp the skin. Keep a close eye on the duck to prevent burning.

      Remove the duck from the oven to a serving platter. Rest for 15 minutes before slicing and serving. Remove the breasts from the carcass and slice before removing the legs and thighs and shredding. Drizzle with additional maple orange glaze, if desired.

      The duck was moist, tender, and delicious.  The duck looks crispy, but only the skin is.  Lots of tender, moist meat within.  I can't say there was much of an orange taste, but I really loved the crispy skin from broiling at the end.  I even added a first attempt for me.... Banana Cobbler, which was delicious.  

"Man who waits for roast duck to fly into mouth must wait very, very long time" 

Jules Renard 

Sloppy Jacks

 

       Everyone loves finger food and nachos are no exception.  This recipe offers a different twist of the "same-o same-o".  Originally a recipe I found online at Bon Appetite', I have modified this to fit our tastes, and it finds a place at our table about twice a year.  You can make this hotter with addition of some Jalapenos, etc.  An interesting fusion of nachos and sloppy joes.  Easy to make.   

2 tsp canola or vegetable oil

1 cup diced yellow onion

2 cloves garlic, minced

1 tsp ground Ancho Chili Powder

1 pound 95% lean ground beef

3/4 cup ketchup

1/2 cup water

1 tsp red wine vinegar

2 tsp minced fresh parsley (optional)

salt and freshly ground black pepper (to taste)

4 to 5 ounces corn tortilla chips

8 ounces Monterey Jack cheese, shredded

1/2 cup finely diced green bell pepper

1/4 cup finely diced red or green onion

      Warm oil in a large skillet over medium-high heat.  Add yellow onion; cook until translucent, stirring occasionally.  Stir in garlic and ground Chile; cook another minute, until the garlic softens.  Add beef; cook until crumbly and no longer pink, breaking up large chunks as it cooks.  Stir in ketchup and water. Reduce the heat and simmer about 15 minutes, stirring occasionally.  The mixture should be moist and glazed, neither dry nor liquid.  Stir in vinegar, parsley, and salt and pepper to taste.

      Preheat the oven to 475 degrees F or preheat the broiler, placing the rack 7 inches from the heat source.  Arrange the chips on a 12-by-18-inch baking sheet or ovenproof platter. Sprinkle with half the cheese, then spoon on dollops of the meat mixture.  Top with the remaining cheese, bell pepper and red or green onion.

Bake for 5 to 7 minutes or broil until the cheese melts.

I'm a culinary gangsta with a very spiritual side, so when I was introduced to the 'spiritual gangster' line, I had to have it. 

Guy Fieri

The Wood Pit, Spring Cooking, and the Rubs That Get Us There

 

      I love spring cooking, mostly because it allows me to get back outside and crank up the fire in the wood pit.  I use an Oklahoma Joe's Chuckwagon vertical and horizontal stick burner.  I can grill steaks right over the firebox or use the horizontal pit for smoking meats.  The vertical pit is strictly for fish as it runs 100-150 degrees cooler.  I have access to several types of wood here in NW Michigan:  cherry, maple, and apple for the most part.  This is different from the oak, pecan, and mesquite I use at our winter haven in Texas.   

      For different cuts of meat, I use different dry rubs.  Only in brisket, pork butt or turkey do I inject. For brisket I use Kosmos Reserve with beef broth.  For turkey I use Kosmos turkey brine and for pork butt I use simply butter and apple juice.   I use Kosmos and Meat Church dry rubs for the majority but also use Coopers Dry Rub for brisket as well.  The brisket injection is Kosmos. 

      Kosmos Dry Rubs originate in Oklahoma City and offer a wide variety of flavors for any application.   I use a lot of SPG, which is simply salt, pepper, and garlic, but a very unique and proprietary blend we enjoy, even in the kitchen.  Anytime a recipe calls for salt, pepper, and garlic it's SPG for us!  www.kosmosq.com 

      I use the SPG along with Coopers on brisket, Thor's Hammer, and picanha.  I love the Honey Killer Bee on chicken or pork and the Dirty Bird especially on chicken or ribs. 

       The other major rub I use is Meat Church out of Waxahachie, TX.  I like the Holy Voodoo rub on anything with a Cajun flair.  We swear by the Honey Bacon rub for pork butt and chicken and the Deez Nuts on salmon.  www.meatchurch.com

      My most important 'go to' is Coopers Seasoning.  This BBQ restaurant is located in many places throughout Texas with the BEST BRISKET I have ever eaten.  Plenty of black pepper bark and a juicy, tender inside.  I combine this with Kosmos SPG for my brisket.  cooperbbq.com 

     Of course, there are dozens of other commercial BBQ rubs and seasonings available these days as well as your own homemade variety.  For years I cruised along with the Kansas City Sweet n Smokey rub.  It was very good, but wasn't the 'end all cure' with any and all meats. It is still a good basic rub.  

⅓ cup light brown sugar packed

⅓ cup granulated sugar

¼ cup smoked paprika

2 tablespoons seasoned salt

2 tablespoons smoked salt

2 tablespoons onion salt

2 tablespoons celery salt

1 tablespoon black pepper

1 tablespoon chili powder

1 teaspoon mustard powder

1 teaspoon ground ginger

½ teaspoon ground allspice

½ teaspoon cayenne pepper

      These products are our personal choices, representing the best of BBQ throughout the south, the HOME OF BBQ, especially Texas.  I have been cooking the 'Q' for 30 years, but only in the last 13 years through our retirement travels have I perfected it.  

"Good barbecue comes from experience, and experience, well, that comes from poor barbecue."  Aaron Franklin

Arroz con Pollo

 

      This is another of Patti Jinich's Mexican recipes for sautéed chicken with chorizo and rice.  My variation of this recipe uses chicken drumsticks and orzo instead of rice.  This is due to my wife's inability to easily digest rice.  Orzo also provides a creamier texture.  

1 1/2 cup orzo cooked

4 bone-in skin-on chicken thighs

4 chicken drumsticks

Olive oil

6 oz bulk Chorizo sausage no casings

1 large green bell pepper cored, chopped

1 medium red onion peeled, chopped

2 garlic cloves peeled, crushed

1 large ripe tomato chopped

1 cup peas

3 tbsp tomato paste

3 cups chicken broth

For Spice Rub

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp salt

1 tsp black pepper

1/2 tsp cayenne pepper more or less to your liking (optional)

      Cook orzo to directions and drain.    

      Make the spice rub. In a small bowl, mix the spices, salt and pepper.  Season the chicken.  Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath.

      Brown the chicken on both sides in a large deep skillet with a cover, heat 1 tablespoon extra-virgin olive oil over medium-high heat until shimmering but not smoking.  Carefully add the chicken and brown deeply on both sides.  Remove the chicken and set it aside on a plate for now.

      In the same pan, add the chorizo.  Cook for 10 minutes, stirring regularly until the chorizo has nicely browned.  Add the green peppers, onions, and garlic.  Cook over medium heat, stirring regularly, for 5 minutes.

      Now add the chopped tomatoes, tomato paste, peas, and chicken broth.  Add the browned chicken back to the pan.  Raise the heat to bring the liquid to a boil, then lower to medium and cover.  Cook for about 15 to 20 minutes.

      Add the orzo and cook with the chicken.  Uncover the pan and remove the chicken briefly (set on a dish near the stove for now).   Cook uncovered over high heat for 1 to 2 minutes.  Add the chicken back on top of the orzo.  Turn the heat to low, cover the pan again and cook the orzo and chicken together for another 20 minutes or until cooked.

      Let the meal rest in the pan.  Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes.  Serve hot.  This is absolutely delicious.   

“Travel is fatal to prejudice, bigotry, and narrow-mindedness”

Mark Twain