Put a Little Jelly on It…

Put a Little Jelly on It…

Or, Another Thing I Like about Rachel Ray.

I was getting ready to have quick dinner while watching the Food Channel, and Rachel Ray was talking about putting jalapeno jelly on a homemade Monte Cristo, one of my favorite sandwiches.

I had just ogled the cover of Time Out Chicago (a shot of Hopleaf’s ham sandwich with gruyere and apple-tarragon Cole slaw), and I was seriously considering spreading some of Farmer Vicki’s apple jelly on my ham sandwich.

So I did.

I spooned a generous layer of apple jelly over both slabs of white bread. The jelly nicely complemented some beautiful slices of Paulina Market ham. I had tried mustard (too overpowering) and mayo (pointless), and have come to believe that jelly is a really right way to go with a ham sandwich.

Digression about Rachel Ray: people hate her for odd reasons, such as she’s cute, perky, lively and corny…but, see, I like all those characteristics – plus, she taught me about the value of jelly on meat. For that, if nothing more, I am grateful.

Perhaps Himself's favorite sandwich (my creation, she said modestly:-)

Grilled Baltic Bakery Latvian Rye, Ham, some good swiss-type cheese, a good cranberry relish.

I'm delighted that the sandwich worked out, (one of those magic chow moments I guess)but can't resist a quick bash.
I don't hate her for any of the above reasons. It just always spoils my supper when people make a fortune doing something they have next to zero knowledge about. She's lame, clumsy, and brings nothing to my table. There-I always feel better after spewing a little Rachel Ray-induced bile.

stewed coot wrote:She's lame, clumsy, and brings nothing to my table.

"The celebrity chef thing, at its best, entices the unknowing, the fearful, the curious to eat a little better, maybe cook once in a while."
Tony Bourdain, The Nasty Bits (p72)

See, RR is not for you, because you -- like many on this board -- are probably not unknowing or fearful. You know food better than most, so you don't need a cheerleader encouraging you to buy fresh rather than frozen carrots or spend an extra buck or two for EVOO.

To criticize her show for not teaching you anything is like criticizing "Sesame Street." I already know the alphabet, fer crissakes! Cookie Monster does nothing to expand my understanding of baked goods. What does the Count know about the Poincare conjecture?

She's elementary. You're not. That does not mean she's worthless...it just means she's probably worthless to you.

People have odd dislikes. Even Tony Bourdain, who I have come to respect, threatened to kill anyone who put catsup on a New York hot dog. (p78). Seems like an extreme response to an innocent condiment...or celebrity chef.

As to the perky Ms. R², you can put me firmly in the court of "can't stand her". I understand her purpose, and I realize that people must find her appealing or she would not exist in her present form. I am also sure she is a nice person. I just find her on-air character abrasively annoying. I can't stand watching Lucille Ball for the same reason (especially in the Mr. Mooney days), but I can still appreciate her talent.

That said, I do have a jelly on meat story. On Christmas I made a leg o lamb on the weber. I had intended to serve it with a jar of apple and raisin chutney I made last year. At the (very) last moment, I realized I had already used the last jar of chutney over the summer. So I searched the door of my refrigerator for suitable condiments. All I came up with was a jar of extremely spicy (and salty) lime pickle from the dollar store and a jar of Jamaican mango jam, so I mixed together 2 spoonfuls of lime pickle with 4 spoonfuls of jam. I also had a couple of slices of fresh pineapple left-over from a fruit and cheese plate, and some juice in the bottom of the plastic container where I had stored the sliced fruit. I minced the pineapple and added it along with the juice to my concoction. It was absolutely delicious on the lamb, and nobody discovered the extemporaneousness of the pineapple-mango-lime chutney. In fact, I might even make it again.

Point well taken-she is most likely doing some good for some people. The sesame street analogy makes me feel a bit better-
Maybe I expect too much from people who take up so much space.
Seems like she has a billion books that all say the same thing rehashed(which, I realize is what many follow-up cookbooks do) The meals in 20 or 30 minute stuff is particularly annoying since most people can't find the evoo in that time period. She's even credited with designing cookware. It sure seems to be a classic case of connections rather than talent-although I guess the talent lies in promotion.

Damn-I didn't have a jelly-meat story to bring that last post together.

d4v3 wrote:I minced the pineapple and added it along with the juice to my concoction. It was absolutely delicious on the lamb, and nobody discovered the extemporaneousness of the pineapple-mango-lime chutney. In fact, I might even make it again.

I love those serendipitous opportunities when you have to use something unexpected because you're out of something you planned to use. Pineapple-mango-lime sounds excellent on lamb -- who'd a thunk it.

Elmhurst footnote: had drinks with Stu Ramsey the other night; the guy has lots of opinions on food, and he's been around long enough to remember playing blues on Maxwell Street and the screams of the pigs in the Stockyards.

Hammond

stewed coot wrote: She's even credited with designing cookware. It sure seems to be a classic case of connections rather than talent-although I guess the talent lies in promotion.

Speaking of which, I was at Costco last week and saw some really nice porcelain enameled cast iron cookware (think La Crusette) with RR's name and mug on the package. The stuff looked really nice, came in multi-colors and was selling for ridiculously low prices. A 6 qt. dutch oven was something like $35.00. If you can get beyond the name of the product, it seemed a good deal for those who find La Crusette beyond their means.

Ray-Ray. not this again and again

On the topic of jelly, there was an episode of "Ham On The Street" on Food Network where the host guy set up three bingo cages and put balls in each one labeled with types of cheese in one, types of bread in the other, and types of jelly in the third.

His theory was that you could randomly take a type of bread, a type of cheese, and a type of jelly and come up with a tasty grilled cheese and jelly sandwich. He had strangers come up and give the cages a spin and he'd make the sandwich for them on the spot. Sure, he didn't use any totally obscure or weird ingredients, but that wasn't the point. Everyone enjoyed their sandwiches.

It was fun to watch and even more fun to think about. Grilled swiss and raspberry jelly on rye? Sure. Grilled goat cheese with mint jelly on challah? Sounds good to me.

Best,
Michael

eatchicago wrote:On the topic of jelly, there was an episode of "Ham On The Street" on Food Network where the host guy set up three bingo cages and put balls in each one labeled with types of cheese in one, types of bread in the other, and types of jelly in the third.

His theory was that you could randomly take a type of bread, a type of cheese, and a type of jelly and come up with a tasty grilled cheese and jelly sandwich.

I'm intrigued by that random, roulette-type approach to food preparation. It forces you into experimenting in ways that you might , if given the conscious choice, resist. Sandwiches are a good subject for that game because the variables are so limited...though it seems like you might be able to do something similar with soup or salad.

Hammond

When I was in college and had extra cash (which wasn't that often), I'd go to the Bennigan's in Evanston for a deep fried monte cristo which was served with raspberry jam. The jam made the sandwich so I've requested jam with a monte cristo ever since. I think Bennigan's also sprinkled the sandwich with powdered sugar which sounds disgusting to me now but at the time it was good!

My attitude about Rachael Ray is more about performance than content. I think her cooking ideas are solid and sometimes interesting and inspired. I've tried several of her meals and they work really well. I've loved the garbage bowl idea. I think she may not have training per se but she has good instincts when it comes to eating and she mostly uses real food instead of a lot of prepared stuff, a la the execrable Sandra Lee.

What drives me insane about her as well as Mr. Emeril and also what I see happening to the initially adorable and real Paula Dean is the marketing of them as personalities. They are told that what they are doing is working and so they should do it MORE. They should exaggerate that which is working to the point that RR uses the term "EVOO" so many times it makes you want to create a drinking game. Unlike someone like Alton Brown who just figures out ways to do what he does better (and I admit has a more 'wearing" personality -- plus he's just smarter and funnier), the folks mentioned above don't really have that stamina. Mario Batali, an excellent chef, did a couple of shows and aside from his Iron Chef gigs which are mainly about doing the cooking dare, if you will, stopped doing shows. He's smart. He doesn't wear something into the ground, squeezing every little tiny bit of worth out of it in his pursuit of money. You know?

I really have no problem with people making money. I want to make more myself! But what might have been charming and nutured is now smacked into the faces of the public -- and not all of the public likes it.

That's my 2 cents. Maybe it's bull...but it makes sense to me.

My dirty little secret: An egg mc muffin is actually pretty delicious with a 1/2 packet of strawberry jam squeezed on it. Sweet and salty, fruity and cheesy.

It's actually not terribly unhealthy, compared to the biscuity breakfasty offerings. Skip the hash browns though.

d4v3 wrote:As to the perky Ms. R², you can put me firmly in the court of "can't stand her". I understand her purpose, and I realize that people must find her appealing or she would not exist in her present form. I just find her on-air character abrasively annoying. I can't stand watching Lucille Ball for the same reason (especially in the Mr. Mooney days), but I can still appreciate her talent.

Look at the bright side, it could have been Kelly Ripa lecturing us on her cooking techiques.

I am also sure she is a nice person.

Maybe.

I never really thought anything of Rachel Ray prior to an experience earlier this year. I don't watch food TV - it irritates the living hell out of me. I think the New Yorker article about the dumbing down of food television sums up my criticisms about it. I mean, how did we go from Julia Child to Sandra Lee?

It was earlier this year and my husband were invited to a private party at a restaurant that we frequent. We had surmised incorrectly that it was an anniversary as the restaurant had opened about a year before and we've been regulars since shortly after the opening. We arrived, there were a handful of people, we had a glass of wine and waited. The chef then informed that we were waiting for the "media". We figured it was probably someone local. After at least an hour and a half, one of the waitstaff informed us that we were waiting for RR. She arrived 2 hours late with her crew who set up for filming. It happened that TPA and I were at the highboy right behind where she set up. About a half hour later, they began filming. From my understanding, since I've never seen the segment, it was the beginning one of her shows. The only moment that she even acknowleged anyone other than the owners' presence was a comment made after her producer asked my husband and I to switch seats, which was "Yeah, she's prettier than he is." After they wrapped, she spoke to no one other than her team or the owner. No "thanks so much", no "sorry I was so late, I got held up" to the waitstaff, not even so much of an acknowlegement that anyone else existed even though there were like 10 people in the restaurant, including staff. I found it very much at odds with her supposed perky, cute and friendly persona. Perhaps she was having a bad day, God knows we all have them, but I was just pretty shocked that she couldn't even walk to the bar of a very small restaurant and spend 5 minutes introducing herself or shake the hands of a very small group of people.

I saw the same show (grilled cheese roulette) and later that week, in a moment of pure serendipity, ran across an old Toas-Tite at Maxwell Street.

The whole concept of a meat-cheese-jelly sandwich is taken to new, blissful heights with a Toas-Tite because the bread is pinched shut all around the edges and the jelly can't squish out of the sides. It forms a perfect saucer of a melt-y, salty, sweet sandwich.

One of the best jellies to experiment with in this category of deliciousness: ancho-chipotle pepper jelly. I found a recipe in Food and Wine a few years ago, and it is lovely with ham, rare roast beef, flank steak, goat cheese...you name it.

earthlydesire wrote: Mario Batali, an excellent chef, did a couple of shows and aside from his Iron Chef gigs which are mainly about doing the cooking dare, if you will, stopped doing shows. He's smart. He doesn't wear something into the ground, squeezing every little tiny bit of worth out of it in his pursuit of money.

My understanding from Heat (a book about being a “kitchen slave” in Batali’s kitchen) is that the Food Network dropped him rather than vice-versa. Batali is a major brand and I'm sure if he could still get exposure on a regular food show, he would go for it. Now, I dig Batali, make no mistake, but the personalities on the Food Network are there because many people like to watch them -- and kitchen skills are only one part of the celebrity chef equation. I find some of the Food Network folks grating, but probably not to the extent that a serious and extraordinarily capable chef (like MAG) would.

crrush wrote:One of the best jellies to experiment with in this category of deliciousness: ancho-chipotle pepper jelly. I found a recipe in Food and Wine a few years ago, and it is lovely with ham, rare roast beef, flank steak, goat cheese...you name it.

What started me on this was RR’s jalapeno jelly, and I do think that the sweet-heat dimension is one that is insufficiently represented on my table. I’m pretty sure I still have a jar of this stuff shoved somewhere back in my pantry…

Hammond

kafein wrote:My dirty little secret: An egg mc muffin is actually pretty delicious with a 1/2 packet of strawberry jam squeezed on it. Sweet and salty, fruity and cheesy.

Having not set foot in a McDonald's in over 2 decades I'm not sure if this is still the case, but our company did a multi-media slide show for the introduction of the Egg-A-Muff and I seem to remember they were served with jelly as an automatic accompaniment.

stevez wrote:

kafein wrote:My dirty little secret: An egg mc muffin is actually pretty delicious with a 1/2 packet of strawberry jam squeezed on it. Sweet and salty, fruity and cheesy.

Having not set foot in a McDonald's in over 2 decades I'm not sure if this is still the case, but our company did a multi-media slide show for the introduction of the Egg-A-Muff and I seem to remember they were served with jelly as an automatic accompaniment.

I don't believe it's an automatic accompaniment any longer, though it seems if you find yourself in a bright orange booth staring down a McMuffin first thing in the morning, a splash of jam couldn't possibly hurt.

David Hammond wrote:...I do think that the sweet-heat dimension is one that is insufficiently represented on my table.

Hammond, have you ever tried Jufran Banana Sauce?

Given your known proclivities for ketchup, you might like it. I picked up a bottle on Argyle a few years ago. I haven't been very into it; it tastes mostly like ketchup, but with a detectable banana note amidst the sweetness, and a bit of a kick. It's been a while since I tried it; maybe my mind will have changed.

But apropos of the origin of this thread, it's got a ketchup consistency: not at all gelatinous. And perhaps not as sweet as jelly usually connotes. But you may still find it interesting.

Hey d4v3,
You really must have issues with Lucy-I mean the difference between pre-Mr. Mooney and Mr. Mooney is like evoo and rat lard. (Damn..need a segue..)
Gotta go-on my way to Al's for a combo slathered with persimmon marmalade.

germuska wrote:

David Hammond wrote:...I do think that the sweet-heat dimension is one that is insufficiently represented on my table.

Hammond, have you ever tried Jufran Banana Sauce?

Thanks for asking, Joe.

ReneG was kind enough to gift me with a bottle of Jufran some years ago and as I recall we finished it off in fairly short order. I seem to remember it being a bit thicker than regular catsup, which helped it stick better to, for instance, a hot dog.

Hammond

David Hammond wrote:I seem to remember it being a bit thicker than regular catsup, which helped it stick better to, for instance, a hot dog.

David Hammond wrote:

germuska wrote:

David Hammond wrote:...I do think that the sweet-heat dimension is one that is insufficiently represented on my table.

Hammond, have you ever tried Jufran Banana Sauce?

Thanks for asking, Joe.

ReneG was kind enough to gift me with a bottle of Jufran some years ago and as I recall we finished it off in fairly short order. I seem to remember it being a bit thicker than regular catsup, which helped it stick better to, for instance, a hot dog.

Hammond

They used to serve it as a table condiment at the late NN Smokehouse. I think it was due to the Philippine influence of Larry Tucker's wife.

David Hammond wrote:

germuska wrote:

David Hammond wrote:...I do think that the sweet-heat dimension is one that is insufficiently represented on my table.

Hammond, have you ever tried Jufran Banana Sauce?

Thanks for asking, Joe.

ReneG was kind enough to gift me with a bottle of Jufran some years ago and as I recall we finished it off in fairly short order. I seem to remember it being a bit thicker than regular catsup, which helped it stick better to, for instance, a hot dog.

Also, peanut butter, as seen in the m'th'su special here.

MAG wrote:The only moment that she even acknowleged anyone other than the owners' presence was a comment made after her producer asked my husband and I to switch seats, which was "Yeah, she's prettier than he is." After they wrapped, she spoke to no one other than her team or the owner. No "thanks so much", no "sorry I was so late, I got held up" to the waitstaff, not even so much of an acknowlegement that anyone else existed even though there were like 10 people in the restaurant, including staff. I found it very much at odds with her supposed perky, cute and friendly persona. Perhaps she was having a bad day, God knows we all have them, but I was just pretty shocked that she couldn't even walk to the bar of a very small restaurant and spend 5 minutes introducing herself or shake the hands of a very small group of people.

I have a friend who is a psychologist and she and her 3 children were the main guests on an Oprah show a few years back. She mentioned getting the same cold shoulder treatment from Oprah, maybe it's part of her corp culture.

David Hammond wrote:I do think that the sweet-heat dimension is one that is insufficiently represented on my table.

To this end, I highly recommend Tony Packo's sweet-hot pickles. They're based in Toledo, but their website lists outlets around the country, including Chicago, I'm pretty sure, Paulina Meats, perhaps. I've found them at a grocery store in Overland Park, so I trust you can get them there.

I found a link to the pepper jelly I mentioned before. It's from the November 2002 issue of Food and Wine.

http://www.foodandwine.com/recipes/hot-pepper-jelly

Things that go on a sandwich, Alex for $40....

The other evening I mentioned to Evil Ronnie and my daughter Marisa that I had had the audacity to put bacon and peanut butter together on one of Evil Ronnie's cheese biscuits...they acted as if I were speaking in tongues....hasn't anyone else done this combo? (to me, bacon goes with most everything except a Kosher wedding)