Scott Hutcheson

DIY in the Kitchen (and recipe for Whole Grain Mustard)

Originally published in quality newspapers the week of February 13, 2011

Over the last few months we’ve had some help around our house from problem-solver extraordinaire Bruce. To call him a handyman does not do Bruce justice. He’s got the brain of an engineer, the skilled hands of a carpenter, and the patience of Job.

We’ve lived in our now-103-year-old home for almost 12 years now. It is our first house and when we moved in I attacked each and every home improvement and repair with enthusiastic gusto. “We’re not hiring anyone to refinish those hardwoods,” I told my wife, “I can do that myself.” I gave it a shot, gave it my best actually, but failed miserably and ended up calling the professionals.

Even the seemingly simplest tasks, like hanging a light fixture, prove more challenging for me than most people. It’s like the part of my brain that can see things in three dimensions and perform the other mental functions necessary to execute such tasks, doesn’t work right. It’s like I have some sort of DIY dyslexia. A guy like me needs a guy like Bruce.

I got my first clue that I was not like other guys at 15 when I was hired to mow for our church. This task required a John Deere tractor, a push mower, and a weed whacker, all of which needed maintenance and repair on a regular basis. I learned early that a career in lawn care was not in my future.

Then came job number two: a cook in a restaurant. Within the first hour I knew I was in my element. Strangely many of the tasks were similar to those in the mowing business. I was still handling tools, some of which cold easily sever fingers, I still needed to maintain equipment and assemble machinery like the biggest food processor you have ever seen, yet it all made sense in the setting of a kitchen. Within a few days I was improvising on recipes and making suggestions for process improvements. I was richly rewarded for my good work getting a ten-cent an hour raise to $3.45.

So here I am now, a middle-aged man who tinkers in the kitchen instead of the garage; and while other dads are spending their weekends building bookshelves or laying new bathroom floors, a typical home project for me is to make a batch of demi glaze. As a result, my family eats well but may have to put up with a broken light switch until I can call Bruce.

One of my recent DIY projects was tackling an item that is a constant presence in my refrigerator but one that I new little about – mustard. After doing a little research I learned that this ancient condiment is surprisingly easy to make and thanks to some of the properties of these tiny seed, will last pretty much forever without spoiling. I started out with a basic whole grain version but have plans to experiment with some of the endless variations. Depending on what sort of liquid used – vinegars, wine, beer; other flavoring agents like fruiy and level of sweetness you want, you can literally make a different mustard each month for the rest of your life and never run out of possibilities.

Whether you are a do-it-yourselfer around the rest of the house or not, I urge you to try making your own mustard and see what happens. As for me, I’m going to continue to call Bruce, but next time he comes over I might to make him a sandwich with some of my homemade mustard.

 Whole Grain Mustard

• 1/3 cup brown mustard seeds
• 1/3 cup yellow mustard seeds
• Apple cider vinegar
• 1/3 cup ground yellow mustard
• ½ teaspoon salt
• 1 tablespoon brown sugar

Place the brown and yellow mustard seeds in a jar with a lid and add vinegar so that it is about ½ inch above the top of the seeds. Put lid on and let sit over night. Dump this mixture into a food processor, add the other ingredients, and pulse a few times. Add water if it is too think. Return to the jar and store in fridge for just about forever!

In the Pink for Valentine's Day (and Recipe for Filet Mignon Pink Peppercorn au Poivre)

Originally published in quality newspapers the week of February 6, 2011

Let’s face it. Valentine’s Day is pretty much a chick’s holiday. I mean no disrespect with my use of the term “chick.” In professional settings I try to avoid gender-specific terms. What were once “councilmen"  are now “councilpersons” and when have to refer specifically to a group of adult females I would never use a phrase like the “girls in the office.” But when it comes to February 14^th, “chick” is what works as in it’s a chick’s rather than a dude’s holiday.

February 14 could come and go, as far as I’m concerned, and if I didn’t get a single card, or a piece of chocolate, I would not lose even a single wink of sleep over it and most of the other men I talk with feel the same. For me, and most of my fellow men, Valentine’s Day is more about giving than receiving and data from the National Retail Federation supports that suspicion noting that men’s expenditures are twice that of women’s with cards, jewelry, flowers, candy, and clothing as big-ticket items. I suspect, however, that much of that “clothing” might be worn by the women but really for the men.

As you might imagine, my Valentine’s Day presents yet another opportunity to get into the kitchen and prepare a dinner my Valentine will enjoy. I’m hearing from my male friends that an increasing number of them are also planning to cook this year for the women in their lives.

One benefit of talking the helm in the kitchen is that you can design a menu that you both will enjoy. This year I’m planning on making something very dude-friendly – red meat, with a special girly twist – a pink peppercorn cream sauce. Pink peppercorns, unlike their black, white, and green counterparts, have no piperine, which gives pepper its heat. Instead, they have sweet, spicy, citrus quality to them and their color turns the cream sauce a light pink.

Whether you are male or female, if you are planning to cook dinner at home this year, you may want to consider this dish. Serve it with some potatoes, a green salad, and something chocolate for dessert and it could be a very special Valentine’s dinner. And dudes even if you are cooking, you’ll probably still be on the hook for card, flowers, candy, and/or jewelry.

Filet Mignon Pink Peppercorn au Poivre

• 2 filet mignon steaks, about 1-1/2 inches thick
• Kosher salt
• 2 tablespoons whole pink peppercorns
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil extra virgin olive oil
• 1/3 cup Cognac,
• 1 cup heavy whipping cream

Bring steaks to room temperature and season both sides with the kosher salt. from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Use a mortar and pestle or zip-top bag and mallet to coarsely crush the peppercorns. Spreads two-thirds of the crushed peppercorns evenly on a small plate and press each side of the steaks into the pepper.

Heat a nonstick pan to medium-high heat and add the butter and oil. When hot, place the steaks in the pan. Cook about five minutes on each side for medium (less or more depending on how done you want them. Remove steaks from pan and pour off any of the oil and butter remaining.

Keep the pan off heat and add the Cognac to the pan. Carefully place pan back on the burner (it may flame) and let reduce by half then add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately five minutes. Whisk in the remaining cracked peppercorns and taste to see if additional salt is needed. Place steaks back to the pan, spoon the sauce over, and serve.

Game Time: Pittsburg Sliders vs. Green Bay Brats

Originally published in quality newspapers the week of January 30, 2011

Are you ready for some football? Last year over 106.5 million people tuned in to watch Drew Brees and the New Orleans Saints beat the eldest Manning QB and his Indianapolis Colts making it the largest television viewing audience in history, surpassing the 1983 final episode of M*A*S*H.

People watch the big game for several reasons. Many, of course, love the gridiron and watch the pros every Sunday during the season and Monday and Thursday nights as well; and Super Bowl Sunday is like Christmas morning for these enthusiasts. For others, it’s the commercials that draw them in and this year there might even be a jump in the 14-year-old girl demographic because pop star Justin Bieber is teaming up with veteran rocker Ozzy Osbourne for a Best Buy commercial that will debut during the game.

There’s another group of people for whom the Super Bowl is a perfect occasion for a great party. Friends and family gather to not just watch the game and the commercials but to spend time together, eating, drinking, and just having fun. I find myself in this latter category. I follow my favorite team during the season with mild interest but don’t loose sleep if I miss a game and once they were out of the playoff, I didn’t pay much attention.

I will, however, watch this Sunday’s game and have turned my attention to creating the perfect Super Bowl snacks to represent each of the teams. Snacks to honor the Packers is a pretty easy proposition. Wisconsin is so closely associated with sausage and beer, good-quality brats will probably fit the bill just fine. One buffet-friendly way to serve them is to brown the brats in a pan, use a fork to poke holes in them, and then place them in a slow cooker on low. Cover with beer and let simmer for 5-6 hours and even through game time. Set out some buns, and mustard and your Green Bay fans will be happy.  

A Pittsburg-related dish, however, might not be so apparent. One idea is a Devonshire Slider, a party-friendly version of the Pittsburg sandwich invented by Frank Blandi in 1934 at his restaurant called The Stratford. Crisp bacon, turkey, and a rich cheese sauce make this a hearty choice for hungry game watchers.

Regardless of whether it’s the game, the commercials, the food, or the fellowship, enjoy Sunday’s game. I know I will.  

 Devonshire Sliders

• 6 tablespoons unsalted butter
• 1/2 cup flour
• 1 cups chicken broth
• 1 cups milk (warmed in microwave)
• 1 cup grated sharp cheddar
• 1/2 teaspoon salt
• Sarah Lee Classic Dinner Rolls (12 pack)
• 12 thin slices of deli turkey lunchmeat
• 12 slices of crisply cooked bacon
• 1/4 cup grated Parmesan cheese
• Paprika

Melt butter in a heavy-bottomed saucepan and pour off half the butter for a later use. To the remaining butter add flour, stirring constantly. Gradually whisk in the warm milk then chicken broth. Stir in cheese and salt. Reduce to simmer and continue stirring until it is the consistency of a thick gravy.

Preheat oven to 450 degrees. Cut the rolls in half like a sandwich bun and place he bottoms in an 8-13 ovenproof dish. On each bottom fold or cut one slice of turkey to fit then tear one slice of bacon to fit as well. Top each with a spoonful of the cheese sauce, sprinkle with Parmesan and paprika. In another dish, place the tops of the buns cut-side up, brush each with the remaining melted butter. Place both dishes in the oven for 10-12 minutes. Watch the buttered top buns closely because they might come to a toasty brown more quickly. Place the tops on the bottoms and serve. Makes 12 sandwiches.