Buttermilk Blueberry Pancakes with Ham Steak and Fresh Fruit Salad

I make homemade pancakes for my daughter and me and whoever happens to be visiting on Sundays. It's a real treat.





The most fun is laying out all of the ingredients before starting to cook. The other fun part is flipping the pancakes. The blueberries, full of polyphenols and antioxidants, are fantastic brain food. Plus, "blueberries and pancakes" is one of the world's great combinations, like Lennon & McCartney or Hank Aaron & the Mets. The recipe and directions are below.

I'm dedicating this recipe to Leslie and Cliff Gadsden from New York. They were the first couple to be our houseguests. They brought their kids for a holiday weekend and bravely ate everything I cooked, cooked some stuff themselves, and showed me how to flip pancakes on my own grille. Now, that's a gift that keeps on giving.

I am pairing this recipe with the mysterious standard, Skylark. This song makes me think of misty mornings. Skylark is a harmonically rich, devilishly difficult song to sing, because of Hoagy Carmichael's quirky music and Johnny Mercer's surrealistic lyrics. Skylark, written around 1942, is an enduring standard in the Great American Songbook.

On the "KiTCHEN MuSIC" album, I created a pentatonic scale/Asian-inspired opening, using tympani, a chorus of classical guitars and a bed of ethereal keyboards to suggest an orchestra. It resolves to a funky, hip-hop inspired backbeat before I start singing with the rhythm section, thus completing the arranging mashup this song inspired me to write.

Although I'm sure I heard Skylark countless times in instrumental versions, the first time I recall hearing the lyrics was on a Nnena Freelon album given to me by my buddy Larry over ten years ago. Nnena's a great interpreter, and I was blown away by her singing and by Johnny Mercer's lyrics, which to me, evoke the jealousy of unrequited love. Leastwise, that's how I hear it.

Buttermilk Blueberry Pancakes with Ham Steak and Fresh Fruit Salad

PREP TIME: 10 minutes. Cook time: 14 minutes. Tools: Griddle, spatula, wisk, large mixing bowl, liquid measuring cup, dry measuring spoons, oven-safe large platter to use as a warming/serving tray.

INGREDIENTS

- Canola oil spray to oil the griddle
- 1 1/3 Cups white flour (Or 1 cup white flour and 1/3 cup whole wheat flour, if you want to feel more virtuous)
- 1 heaping teaspoon baking power
- 1 teaspoon baking soda
- 1/4 Cup granulated sugar (Don't try brown sugar. Trust me.)
- 1 Cup buttermilk
- 1/4 cup cooking oil (I sometimes leave this out)
- 1 egg, raw
- 1/3 cup fresh blueberries
- Lemon for drizzling over the bananas (see "Fresh Fruit Salad," below)
- Real Maple syrup. I like New England (Vermont, Maine, Massachusetts) maple Syrup, Grade A or Grade B
- Butter or Margarine pats for extra flavor.

- Ham Steak
- Fresh fruit for the fruit salad: Oranges, bananas, kiwi, pineapple, strawberries, mango -- whatever you have on hand that's ripe and sweet. Cut up the fruits into bite-sized pieces. Yum.

DIRECTIONS

0. Cut up the fruit salad first and set aside, squeezing a tiny bit of lemon over the banana slices to keep them from turning brown
1. Lay out all ingredients before turning on the griddle
2. Preheat griddle over medium heat
3. Spray griddle lightly with the canola oil spray
4. Combine all ingredients in a large mixing bowl
5. If you are able to do so, mix the ingredients by hand, using a wisk. You'll enjoy the pancakes more
6. Do not mix the batter beyond the point where there are small lumps throughout
7. Using a 1/4 or 1/3 cup dry measure, spoon out batter onto the hot, greased griddle, making pancakes 3-6 inches in size
8. Optional: Use blueberries to make funny faces in the pancakes.
9. Optional: Make funny-shaped pancakes by dripping into interesting patterns or using cookie cutters.
10. When the batter-sides of the pancakes start to get holes in them, flip the pancakes over.
11. After flipping, the pancakes will be done in about a minute or less. Keep an eye on them! :-)
12. Tip: Put cooked pancakes on a platter in a warm (150 degrees) oven as you cook
13. Cut the ham into bite-sized pieces or slices, depending on how large your griddle is, and fry the ham alongside the pancakes.
15. Flip the ham when ready to lightly brown both sides.
16. PLATING: layer pancakes, ham and fruit salad onto the warming platter. Let your guests serve themselves. Have butter or healthy (no trans-fats) margarine on hand for extra flavor.

ENJOY! - Roberto
©2009 Celestial Media, Inc.

Citrus Ginger Shrimp with Angel Hair Pasta

My Citrus Ginger Shrimp with Angel Hair Pasta dish goes along great with cut #6 on the KitCHEN MuSIC album, "My One and Only Love," one of the most popular tunes for instrumentalists in the Great American Songbook. On the album I'm accompanied by guitar, bass and drums. The recipe and directions, including "how to cook angel hair pasta," are below.



VIDEO CREDITS
Producer/Host/Editor: Roberto Mighty
Lighting/Camera: Brian Galford
Sous Chef: Naomi Kooker
Audio/Camera 2: Chuck Rosina

Citrus Ginger Shrimp with Angel Hair Pasta

PREP TIME: 10 minutes. Cook time: 7 minutes. Tools: Tongs, large sauté pan

INGREDIENTS
• Olive Oil for sauteeing, about 3 tablespoons
• 1/2 medium red bermuda onion, sliced into rings or chopped
• 2 cloves Fresh Garlic, minced
• 1/2 lb. Fresh Spinach, washed (I like stems on, most like stems removed. It's up to you)
• 6 - 8 Raw Shrimp, shelled and deveined
• OR 6-8 Cooked Shrimp (if you're in a hurry)
• 1/3 cup White wine for deglaze
• 1/4 cup fresh grated ginger root (You can grate it with a cheese grater)
• Angel Hair Pasta (see sidebar instructions for cooking pasta)
• Orange juice with fresh lime and lemon juice squeezed and mixed in, to taste

Serves 1 (To serve 2, double everything in the recipe)

DIRECTIONS
1. Have all ingredients (including the cooked pasta -- see sidebar "how to cook angel hair pasta") prepared and ready to go before turning on the stove.

2. Start by heating your large sautée pan over medium heat.

3. When the pan is hot, add the olive oil, tilting to cover the bottom of the pan.

4. When the oil is hot (look for it to become more liquid, less viscous, and just about to smoke,) turn the heat down to medium loe and add the red onion.

5. Saute Onion until it is mostly translucent

6. Add garlic to an area of the pan that is wet with juices from the onion. Move the garlic around so it doesn't burn

7. Add the spinach and 2-3 pinches of kosher salt, then turn the heat up to medium high. Using the tongs, move everything around as it cooks

8. Add half of the white wine (be sure to turn the pan away from your face when adding alcohol to the pan!). Just enough to cover the bottom of the pan, continuing to move everything around.

9. Turn heat up to high. Push the other items in the pan to one side.

10. Add the shrimp to the empty area of the pan, using the tongs to turn the shrimps over so that each side gets heat

11. Add the rest of the white wine to simmer everything as the shrimp cooks through

12. Keep everything moving. the shrimp is DONE when it's pink/red. It should take less than 2 minutes to cook all the way through.

13. Add the citrus juice and the grated ginger, continuing to simmer

14. After simmering (the sauce should be boiling) for no more than a minute, turn off the flame.

15. Add kosher salt and pepper to taste

16. PLATING: Put a bed of angel hair pasta on the plate. Put the spinach, onions and garlic on top. Arrange the shrimp on top of the spinach. Pour the sauce from the pan over the shrimp.

HOW to COOK ANGEL HAIR PASTA

Angel Hair (or Capellini, for "fine hair") is the most delicate of all pastas. It's perfectly paired with shrimp, a light sauce and vegetables, Napoli style -- like my citrus/ginger/white wine/olive oil/garlic mixture.

• Bring a large pot of salted water to a boil.
• Add the angel hair pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 4 minutes.

• An easy way to help prevent pasta from sticking together (besides stirring often -- the best way,) is to put one or two tablespoons of olive oil in the water.

• Note: Adding olive oil to the water is controversial, however. If your grandmother is Italian, do not let her see you adding olive oil to the water. TRUST ME on this one.

• Drain and serve IMMEDIATELY with your meal.

ENJOY! - Roberto
©2009 Celestial Media, Inc.

Sauteed Tofu with Garlic and Cilantro

This Sautéed Tofu w/Garlic & Cilantro dish goes along great with cut #10 on the KitCHEN MuSIC album, "All The Things You Are," written by Jerome Kern and Oscar Hammerstein 3rd, one of the most melodic of the tunes from the Great American Songbook. The full recipe and directions are below.



This version was sung live in the recording studio while accompanying myself on my spanish guitar.

I created this dish In honor of Michio and Aveline Kushi, founders of Erewhon natural foods grocery. Also, here's a shout out to my gorgeous friend Rebecca, an awesome vegetarian cook. Big Sister Lee suggests singing along with KiTCHEN MuSIC while drinking a glass of wine and cooking in your kitchen :-)

Sauteed Tofu with Garlic and Cilantro

INGREDIENTS
• Extra Virgin Olive Oil, 2 tablespoons
• Green Beans, fresh, ends removed, 2 handfuls
• Red Onion, 1/2 large, sliced into rings
• Shallot, 1, chopped fine
• Grape Tomatoes
• Water as needed to prevent burning
• Kosher Salt (2 pinches)
• Garlic, 3 cloves, Minced
• Extra Firm Tofu, 16 ounces (1 package,) cut into large cubes
• Kosher Salt (3 additional pinches)
• Cilantro, fresh leaves, shredded, 1/4 handful
• 2 cups of brown, jasmine or basmati rice, cooked

PREP TIME: 10 minutes. Cook time: 14 minutes. Tools: Chef's knife for chopping, tongs, large sauté pan
Serves 4

DIRECTIONS
1. Have all ingredients prepared and ready to go before turning on the stove.

2. Start by heating your large sautée pan over medium heat.

3. When the pan is hot, add the olive oil, tilting to cover the bottom of the pan.

4. When the oil is hot (look for it to become more liquid, less viscous, and just about to smoke,) turn the heat up to medium high and add the green beans.

5. Using tongs or some other safe implement, move the green beans around in the pan to keep all sides in contact with the hot surface and to prevent burning. Do NOT flip the beans into the air in the pan. The hot olive oil may spill out and burn the crap out of you. When the beans turn bright green and their skin starts to blister...

6. Add the sliced red onion rings and the finely chopped shallots. Using tongs, move these things briskly around the pan to keep them from burning, exposing all sides to the heat.

7. Add the grape tomatoes. Keep everything moving over medium high heat.

8. As the shallots begin to turn translucent, add two pinches (or more) of coarse ground kosher salt. Add a splash of water, if necessary, to keep the shallots from burning.

9. Turn the heat down to medium low and add the minced garlic to a pool of water. Sautée/steam the garlic. The kitchen should be smelling great at this point!

10. Turn the heat back up to medium high and add the cubes of Tofu. Keep everything moving.

11. Add three additional pinches of kosher salt.

12. Turn the heat down to medium low, add one of the acid liquids below (lime juice or lemon juice or white wine or vinegar,) cover the pan tightly and simmer for 5 minutes.

13. Uncover the pan and shred the fresh, aromatic cilantro leaves directly over the cooking food. Stir. Your kitchen should smell like heaven right about now!

14. Taste the dish, and add more salt, or acid liquid or hot sauce or fish sauce to taste, stirring to incorporate. Go easy on these items, adding no more than a pinch/teaspoon at a time until you see if you like it, capeesh?

Serve immediately over steamed rice: Brown, Jasmine or Basmati. You could also serve this dish over linguini or spaghetti, in which case you might try adding grated parmesan cheese and/or a bit more olive oil.

OPTIONS
Cracked Black Pepper, to taste, added before simmering
Hot sauce, to taste, added before simmering
Fish Sauce (nuoc mam), to taste, added before simmering
Juice of 1/2 medium Lemon or Lime, squeezed over pan just before simmering

OR

White Wine (Pinot Grigio or Chardonnay): 1/2 cup, added just before simmering.
OR

Apple Cider Vinegar or White Wine vinegar, 1 or 2 tablespoons, drizzled over pan just before simmering. Watch out -- a little vinegar goes a long way!

ENJOY! - Roberto
©2009 Celestial Media, Inc.