Dharma Bums

I finally read this book. I found it at Goodwill while buying Mitchell's English books for next year. Great book. I had to go buy "Myths and Texts" by Snyder afterwards and dragged out my copy of "Poets on the Peaks: Gary Snyder, Philip Whalen & Jack Kerouac in the Cascades" by John Suiter.

One of the best and most popular of Kerouac's autobiographical novels, The Dharma Bums is based on experiences the writer had during the mid-1950s while living in California, after he'd become interested in Buddhism's spiritual mode of understanding. One of the book's main characters, Japhy Ryder, is based on the real poet Gary Snyder, who was a close friend and whose interest in Buddhism influenced Kerouac. This book is a must-read for any serious Kerouac fan. -- Amazon Review

Grilled Chicken Salad

This is good, fast & easy - I served it on lettuce. Next time, I'd serve it on more greens as the salad is sweet. I grilled garlic naan (pita bread would work as well) to serve on the side.


Ingredients

* 1 1/2 cups 2% reduced-fat Greek-style yogurt (such as Fage)
* 1 tablespoon canola oil
* 1 tablespoon grated peeled fresh ginger
* 3 garlic cloves, minced
* 3/4 teaspoon salt, divided
* 1/2 teaspoon ground red pepper
* 4 bone-in chicken breast halves, skinned
* Cooking spray
* 1 cup seedless green grapes
* 1/2 cup chopped red onion
* 1/2 cup mango chutney
* 1/3 cup finely chopped celery
* 1/3 cup canola mayonnaise (such as Spectrum organic)
* 3 tablespoons fresh lemon juice

Preparation

1. Combine first 4 ingredients, stirring to combine. Stir in 1/4 teaspoon salt and pepper. Place yogurt mixture in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 2 hours, turning occasionally.

2. Prepare grill to medium-high heat.

3. Remove chicken from bag; discard marinade. Place chicken, breast side down, on grill rack coated with cooking spray; grill 10 minutes or until browned. Turn chicken over; grill 20 minutes or until a thermometer inserted in the meaty part of breast registers 160°. Remove chicken from grill; let stand 10 minutes. Remove meat from bones; discard bones. Coarsely chop chicken and place in a medium bowl. Sprinkle chicken with remaining 1/2 teaspoon salt.

4. Add grapes and remaining ingredients to chicken mixture; toss gently to combine. Chill 30 minutes.

Asian Street Sandwiches

MMMMMMMMMM! Guy Fieri's recipe from Family Circle, July 2009. I haven't tried his other recipes, but here they are.


* 3 tablespoons soy sauce
* 2 tablespoons packed brown sugar
* 2 tablespoons oyster sauce
* 2 tablespoons garlic, crushed
* 1 tablespoon grated fresh ginger
* 1 teaspoon plus 2 tablespoons chili garlic sauce (such as Sriracha Thai hot sauce)
* 1 teaspoon sesame oil
* 1 pound pork roast, sliced on the bias into 12 thin pieces
* 1/4 cup rice wine vinegar
* 1/4 cup mirin (Asian cooking wine)
* 1 tablespoon fresh mint, minced
* 1 medium cucumber, peeled and thinly sliced (about 1-1/4 cups)
* 1/2 cup mayonnaise
* 2 tablespoons olive oil
* 6 hero rolls, each 6 inches long, split
* 6 romaine lettuce leaves
* 1 cup cilantro leaves, stemmed and cleaned

Directions

1. In a medium-size bowl, mix 2 tablespoons of the soy sauce, 1 tablespoon of the sugar, 1 tablespoon of the oyster sauce, the garlic, the ginger, 1 teaspoon of the chili garlic sauce and 1/2 teaspoon of the sesame oil. Add pork and toss to coat. Transfer to a resealable plastic bag, remove the air and let marinate in the refrigerator 4 to 4-1/2 hours.

2. Combine remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, the rice wine vinegar, mirin and mint; mix until sugar dissolves. Add cucumber and marinate for 10 to 15 minutes.

3. In a small bowl, blend mayonnaise with the remaining 1 tablespoon oyster sauce, 2 tablespoons chili garlic sauce and 1/2 teaspoon sesame oil. Let sit for 5 minutes.

4. In medium-size saute pan or on hot grill, cook meat to medium-rare, until it registers 145° on an instant-read thermometer, about 3 minutes. Transfer pork to a plate or platter.

5. Drizzle olive oil on rolls and brown lightly on grill or under broiler, about 2 minutes. Spread mayo onto each roll, dividing evenly. Place pork in roll, top with marinated cucumbers, lettuce and cilantro. Slice in half and serve.

Roasted Huevos Rancheros

This was my breakfast yesterday --- kind of a "clean out the frig" type meal.

For the scramble:
cubed ham (cook in oil & butter before adding eggs)
6 eggs & milk or cream, scramble & season with "Slap Ya Mama"
shredded mozzarella and cheddar
roasted red peppers
chopped Kalamata olives

Serve on:
6 corn tortillas - fried crisp

Top each with a dollop of:
sour cream or Greek yogurt
fire roasted salsa